A guest post by Canadian food blogger Korena Vine.
These summery salad rolls full of bright, crunchy veggies and SeaChange Candied Salmon are the perfect thing to take to a barbeque or picnic. They travel well, are easy to make a few hours ahead, and (best of all) you eat them with your hands. Plus, everyone loves a food that you can dip – in this case, in sweet chili sauce. Normally seen on Vietnamese menus, these rice paper-wrapped, rice noodle-filled rolls take on a bit of a twist with the inclusion of candied salmon, a traditional First Nations delicacy. The sweet-saltiness of SeaChange Candied Salmon is reminiscent of Asian flavours and pairs well with cilantro, green onion, and sweet chili in these salad rolls.
Use whatever veggies are fresh, colourful, and crunchy – my favorites are bell peppers, cucumber, and carrots, but snow peas are good too, and even lettuce would be welcome here. The rolling technique can be a little bit tricky at first until you figure out how long to soak the rice paper wrapper so that it is just pliable enough and not soggy, but once you get it you’ll be turning these rolls out in no time! Just be sure to keep them covered until you serve them, as they can dry out quickly, and eat them within a day or so. This shouldn’t be a problem, I assure you!
Whether you know them as salad rolls, rice paper rolls, summer rolls, or something else completely, if you are looking for a delicious appetizer or side dish to take to a Canada Day celebration, definitely give this candied salmon version a try!
Salad Rolls with SeaChange Candied Salmon
Makes 8 rolls
2 oz thin rice noodles (rice vermicelli)
2 70 g/2.4 oz package SeaChange Candied Salmon
8 round rice paper wrappers (8 1/2″ size)
1/2 of a small red pepper, sliced thinly
1/2 of a small yellow pepper, sliced thinly
1 small carrot, shredded into ribbons with a vegetable peeler
4 slices of cucumber, sliced on a deep diagonal and cut into matchsticks
1/2 an avocado, peeled and sliced
2 green onions cut in 3″ lengths
a small handful of cilantro
Asian sweet chili sauce, for dipping
Soak the rice noodles in boiling water for 4-5 minutes, until al dente. Drain and rinse under cold water, then drain again. Open the packages of candied salmon, pour off any liquid, and divide the salmon into 8 portions. Have your other fillings prepped and ready to go.
Pour an inch of almost boiling water in a 9″ pie plate and let it cool just enough so you can dip your fingers in it quickly. Soak a rice paper wrapper in the hot water for a few seconds, until it is translucent and pliable but not falling apart. Spread the soaked rice paper on a plate and place 1/8th of the rice noodles about 1″ from the edge closest to you. Top it with 1/8th of the candied salmon and veggies (except cilantro). Begin rolling by folding up the bottom and tucking in the sides. Add a few cilantro leaves, then continue rolling to create a “stained glass” look on the outside of the roll. Repeat with the remaining ingredients, refreshing the hot water in the pie plate as necessary.
Place the rolls seam-side down on a plate and serve with sweet chili sauce. These are best eaten the day they are made, but can be kept tightly covered in the fridge for up to one day.
Enjoy this post? Discover more recipes by Korena Vine at Korena in the Kitchen!
This recipe goes well with: