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Vietnamese Salmon Rice Paper Rolls

By sarah  ,

February 25, 2021

Most Vietnamese dishes are bright, fresh and full of flavour and this dish is no exception. Traditionally made with prawn or pork, these Salmon Rice Paper Rolls are a delicious way to pack omega-3 fatty acids into your diet! 

Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Chickpea Miso & Sesame

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 10 rolls


10 rice paper

10 leaves of cos lettuce

50g of Vermicelli noodles

200g of Salmon


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


1Combine marinade ingredients together.

2Pour over salmon and make sure every surface area is covered

3Heat up pan with a little bit of oil

4Once pan is hot, sear the salmon until fully cooked. Once cooked, using a fork, shred the salmon into smaller pieces

5Cook vermicelli noodles in hot water and cover for 4 minutes then drain, and cool (or follow packet instructions)

6Fill a large bowl with warm water

7Submerge rice paper sheets into the water for 2 seconds

To assemble

1Place rice paper on a flat surface (bamboo/wooden chopping board works best)

2Place lettuce leaves in the middle of the rice paper sheet

3Place a small bunch of noodles on top (as much as the shape of the lettuce)

4Place about 1 table spoon of salmon

5Sprinkle Alg Seaweed Seasoning

6Fold the left and right edges of rice paper rolls in, then start firmly rolling until nicely compact.

7Repeat until all ingredients are used up and serve immediately


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