Servings: 6 rolls
INGREDIENTS
- 6 rice paper sheets
- Bowl of warm water, for softening
Salmon:
- 1 ⅓ pounds/600 grams skinless salmon fillets
- 2 tablespoons soy sauce
- ½ tablespoon sweet chili sauce
- ½ teaspoon mayonnaise
- A pinch of garlic powder
- 1 teaspoon cornstarch
- ½ teaspoon honey
Veggies:
- Iceberg lettuce leaves
- 1 carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 1 avocado, sliced
- ¼ head red cabbage, shredded
- 1 bell pepper, sliced thin
- 2 green onions, julienned
- ¼ cup cilantro leaves
- ¼ cup mint leaves
Peanut sauce:
- ¼ cup peanut butter
- ¼ cup soy sauce
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- ½ teaspoon fresh ginger, grated
- ¼ cup water
- 1 teaspoon sesame oil
- A pinch of dried chili flakes
INSTRUCTIONS
- Stir together the soy sauce, sweet chili sauce, mayonnaise, garlic powder, cornstarch, and honey in a bowl. Slice the salmon into thin strips and toss them in the marinade. Let them sit for a few minutes to absorb flavor, then sear in a skillet over medium heat with the marinade until caramelized and cooked through.
- While the salmon cooks, prepare the vegetables. Slice the carrot, cucumber, cabbage, and bell pepper into thin strips, and slice the avocado. Pick the mint and cilantro leaves.
- Dip each rice paper sheet in water for about 5 seconds, then place it on a clean, dry surface. Lay a lettuce leaf in the center and top with a few strips of salmon, vegetables, and herbs. Fold the sides inward and roll tightly, like a burrito. Work quickly, as the rice paper softens fast.
- To make the dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, garlic, ginger, water, sesame oil, and chili flakes until smooth.
- Serve the rolls fresh with the peanut sauce on the side.