Seasmoke Salmon Rice Paper Rolls with Dipping Sauce
3 tablespoons Thai sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon lemon or lime juice
1 tablespoon chopped coriander
Rice Paper Rolls
12 medium rice paper wrappers
250 g packet Seasmoke Manuka Cold Smoked Sliced Salmon
1 Lebanese cucumber, shredded
1 cup shredded lettuce
1 cup mint leaves
1 cup coriander leaves
2 spring onions, finely chopped
To prepare the dipping sauce, combine all ingredients. Set aside.
Place a rice paper wrapper in a bowl of hot water for about 30 seconds or until it has softened enough to roll. Pat dry and place on a flat surface.
Place some of the salmon, cucumber, lettuce, mint, coriander and spring onion in a line down the centre of the rice paper wrapper, leaving about 3cm at one end. Fold up the wrapper at this end. Roll up tightly to enclose the filling, leaving the filling exposed at the top.
Repeat with remaining rice paper wrappers and ingredients.
Serve with the dipping sauce.