This recipe is a great way to use up leftover salmon. I used leftover miso-glazed salmon, which was a fantastic match to the other ingredients in the recipe. You could also use cooked shrimp, crab, lobster or chicken. This recipe is loosely based on Dinah Koo's of Toronto's "Tiger Lily's Noodle House".
Salmon and Avocado Cold Rolls
~ 8 rolls ~
5 oz brown rice vermicelli noodles
2 carrots, peeled and shredded
1 cup cucumber, de-seeded and shredded
bunch mint leaves, chopped fine
bunch basil leaves, chopped fine
bunch chives, chopped fine
6 oz salmon
1 T toasted sesame seeds
16 rice papers, two per roll
1 T dark honey
1/4 cup soy sauce
2 T hoisin sauce
1/2 cup rice wine vinegar
1 T sesame oil
1 clove garlic, minced
1 thumb fresh ginger, minced
juice and zest of two limes
pinch red chili flakes
Prepare vermicelli noodles by soaking in hot water until noodles are soft. Rinse with cold water and drain well. Add to large bowel. Drain excess water from shredded carrots and cucumber and add vegetables to noodles. Add fresh herbs (mint, basil and chives) to noodle mixture.
Prepare sauce by mixing all ingredients in a bowl.
Add half of the sauce to the noodle mixture.
Prepare a water dish by filling a large pie plate or large bowl with very hot water.
Soak 2 rice paper rounds, per roll, in the hot water for 1 minute.
Lay softened papers, one on top of the other, on a clean board.
Place a large mound of noodle mixture onto center of round.
Top with a couple of slices each, of avocado and salmon.
Sprinkle with toasted sesame seeds.
Fold the bottom of the paper above and over the mixture, tucking in the sides. Roll another quarter turn, re-tuck in the sides and then continue to roll until mixture is completely wrapped. The rice paper will naturally stick to itself, creating a seal.
Tip: soak two more papers while rolling each roll, in order to make the process quicker.
Serve rolls, cut down the middle, with remaining sauce.