Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Chickpea Miso & Sesame
Makes 10 rolls
Ingredients
10 rice paper sheets
10 leaves of cos lettuce
50g of Vermicelli noodles
200g of Salmon
Marinade:
2 tbsp of Fish sauce
1 tbsp of Soy Sauce
1 tbsp of Oyster Sauce
1 tbsp of Sesame Oil
1 tsp of sugar
2g of Alg Rainbow Seaweed Flakes
Sprinkle of Alg Seaweed Seasoning – Chickpea Miso & Sesame
Steps
- Combine marinade ingredients together.
- Pour over salmon and make sure every surface area is covered.
- Heat up pan with a little bit of oil.
- Once pan is hot, sear the salmon until fully cooked. Once cooked, using a fork, shred the salmon into smaller pieces.
- Cook vermicelli noodles in hot water and cover for 4 minutes then drain, and cool (or follow packet instructions).
- Fill a large bowl with warm water.
- Submerge rice paper sheets into the water for 2 seconds.
To assemble:
- Place rice paper on a flat surface (bamboo/wooden chopping board works best).
- Place lettuce leaves in the middle of the rice paper sheet.
- Place a small bunch of noodles on top (as much as the shape of the lettuce).
- Place about 1 table spoon of salmon.
- Sprinkle Alg Seaweed Seasoning.
- Fold the left and right edges of rice paper rolls in, then start firmly rolling until nicely compact..
- Repeat until all ingredients are used up and serve immediately.