| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 336 |
| Fat | 12g |
| Saturates | 2g |
| Protein | 17g |
| Carbs | 44g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the mango and radishes. Julienne the cucumber and carrot. Slice the avocado.
To make the dipping sauce, juice the lime into a small bowl and grate in the ginger. Whisk in the soya sauce, honey, rice vinegar and sesame oil. Adjust the balance of sweet, sour and salty to your taste.
Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds, or until soft and pliable. Lay it flat on a clean surface and begin arranging the salmon, vegetables and herbs, starting with the ingredient you want visible on the outside. Fold the bottom of the wrapper over the filling, roll tightly to seal, then fold in the sides and place onto a platter. Repeat with the remaining ingredients.
Finely chop the spring onion. Scatter the sesame seeds and spring onion over the rolls.
Serve the rice paper rolls with the dipping sauce on the side.
