Salmon and avocado summer rolls

Food writer Uyen Luu shares her recipe for salmon and avocado summer rolls. These addictive Vietnamese rice paper rolls are stuffed with salmon, avo and fresh herbs, and served with...

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About Recipe
Salmon and avocado summer rolls

Food writer Uyen Luu shares her recipe for salmon and avocado summer rolls. These addictive Vietnamese rice paper rolls are stuffed with salmon, avo and fresh herbs, and served with a fiery peanut sauce for dipping.

Uyen says: “Everybody’s favourite gift to the mouth, gói cuôn translates as ‘rolled salad’. I fill mine with tons of herbs and veg, but pick and choose from what you

Ingredients :
  • 160g rice vermicelli
  • 1 yellow or red beetroot, peeled and cut into 5mm discs
  • 1 tsp olive oil
  • 200g skinless sustainable salmon or trout fillet
  • 3 tbsp teriyaki sauce
  • 8 x 22cm sheets rice paper (see Know-how)
  • 2 ripe avocados, sliced
  • 20cm piece cucumber, cut into batons
  • 8 dill sprigs, finely chopped
  • 8 coriander sprigs
  • 16 mint leaves
  • For the dipping sauce
  • ½ tbsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 bird’s eye chilli, finely chopped
  • 2 tbsp peanut, cashew or almond butter (smooth or crunchy)
  • 1½ tbsp fish sauce
  • 1 tbsp maple syrup or honey
  • 1 tbsp cider vinegar
  • 2 tbsp roasted salted peanuts, roughly chopped
Directions :

  1. Heat the oven to 180°C fan/gas 6. Put the noodles in a heatproof bowl and cover with just-boiled water. Leave for 10 minutes, then drain and rinse under hot tap water. Cover and leave to drain fully and cool.

  2. Spread out the beetroot on an oven tray, brush with the oil and roast for 8 minutes. Put the fish on a separate baking sheet lined with baking paper, then spread with the teriyaki sauce. After the beetroot has had 8 minutes, put the fish in the oven too and cook for another 12-15 minutes. Remove, leave to cool, then flake the fish with a fork.

  3. Meanwhile, make the dipping sauce. Heat the oil in a small saucepan over a low-medium heat and add the garlic and chilli. Once the garlic turns slightly golden (about a minute), add the nut butter, stir until it melts, then add the fish sauce, maple syrup/ honey, cider vinegar and 2 tbsp water. Mix well to combine, then remove from the heat and transfer to dipping bowls, sprinkling with the peanuts.

  4. To make the rolls, dip a sheet of rice paper into water to moisten it, then transfer to a board or large plate. Just below the middle of the rice paper, line up a couple of slices of avocado, beetroot, cucumber and flaked fish. Top with some dill, coriander and mint and a thin layer of noodles. Fold the left and the right sides in by about 3cm, then fold the bottom flap over the filling and roll up tightly and firmly, tucking in the ingredients with your fingers as you go. Repeat with the remaining ingredients, then serve with the dipping sauce.

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