A Smoked Salmon Summer Roll, cut in half so you can see what's inside!
Considering I have a Vietnamese boyfriend, it's no surprise that I'm familiar with the Vietnamese spring roll. Whether I eat it filled with his dad's roasted fish (so good... one of these days I'll get that recipe out of him!) or at a seven-courses of beef restaurant (it might sound like a lot of beef, but it's really quite good!), these spring rolls are always good, but can be quite filling at times. I love them so much, but what do you do when you just want a light meal?
Lucky for me, I found these summer rolls! On my blog Sushi Day, I participate in a food blog event called Taste and Create, hosted by Nicole from For the Love of Food. Each month, those of us who enter the event are paired up with another entrant, and we each make a recipe from the other's blog. I have participated every month since it started (this is the sixth time around), and every month is a treat! This month, I was paired up with Tami from Running With Tweezers. This recipe for Salmon Summer Rolls comes from her.
Ingredients
For the spring rolls:
- 6 oz smoked salmon
- 6 rice paper summer roll wrappers
- 1 ripe avocado
- 1 bunch watercress, washed and dried
- 1/2 red onion, cut into thin slices
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/4 cup sour cream
- prepared wasabi, to taste
- 7 parts sweet chili dipping sauce
- 3 parts rice wine vinegar
Cooking Directions
- Mix rice vinegar and sugar. Add onion slices, mix well. Let marinate 1 hour.
- In a small bowl, combine sour cream and wasabi until completely blended through.
- Slice avocado in half, discard pit and peel. Slice into thin slices.
- In a shallow bowl, fill with warm water. Dip rice paper wrappers in the water, until completely covered. Lay flat on separate plates.
- Drain the marinating onions, discard the liquid.
- Lay 1 oz of smoked salmon on each rice paper wrapper.
- Top with other ingredients to your liking.
- Squeeze wasabi sour cream on top.
- Fold in the two sides of the rice paper wrapper, then the bottom, and then roll upwards until it is completely sealed. Repeat for remaining wrappers.
- Mix sweet chili dipping sauce and rice wine vinegar. Dip summer rolls in the dipping sauce to eat, and enjoy!
