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By sarah Rainbow Seaweed Chickpea Miso & Sesame Seasoning, Rainbow Seaweed Flakes
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
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
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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