Vietnamese Salmoonish Rice Paper Rolls
- 1 pot mint
- ½ pot cilantro (save the stalks for the Salmoonish marinade)
- 1 zucchini, finely shredded
- 2 carrots, finely shredded
- ½ leek, finely shredded
- ¼ red kale head, finely shredded
- 2 avocados, finely sliced
- 1 package rice paper
- 1 lime
- 100g Defrosted Salmoonish
- Stalks from 1 pot cilantro, chopped
- 1 tbsp sesame oil
- 2 tbsp tamari soy
- 1 tbsp sesame seeds (black or white)
Asian Dressing (2dl)
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 dl tamari soy
- 1 clove garlic, finely grated
- ½ red chili, thin sliced
- 2 cm ginger, peeled and finely grated
- 1 lime, the juice
- ½ pot cilantro, chopped
Bring out 100g Salmoonish from the freezer and let defrost in room temperature.
Asian dressing: Mix sesame oil, rice vinegar, tamari soy, garlic, chili, ginger, lime juice and cilantro.
Finely shred the carrots, leek, red kale and avocado. Then put the ingredients in small bowls to simplify the rolling. Finely chop the carrots, leek, red cabbage and avocado. Then put the ingredients in small bowls to facilitate the rolling. Bring out the cilantro and mint leaves. Recommendation: Press some lemon juice over the avocado so it doesn’t darken.
Salmoonish Marinade: Mix the coriander stalks, sesame oil and tamari soy. Add Salmoonish and sesame seeds.
Fill a big bowl with warm water. Bring one rice paper to the water. When it starts to soften, lift it carefully and place it onto a plate. Add a few shreds of zucchini, carrots, leek, red kale, avocado and marinated Salmoonish. Top it with some cilantro and mint leaves. Finally press a few lime drops on top of everything, then carefully start to roll it. Continue in the same way with the remaining rolls until the ingredients are out.
Serving: Serve the rolls with a few lettuce leaves and the Asian dressing.