Recipes
Togarashi Smoked Salmon Fresh Spring Rolls
For a light meal on a warm spring or summer day, fresh spring rolls with buttery rich smoked salmon is a simple yet fulfilling answer. This recipe is open to seasonal produce or regional options, as well as personal taste. Don’t feel limited in what you put into each roll; have fun with it and create tasty, fresh combinations that sit well with your palate. We’ve accompanied this with a lemon-y yet spicy dipping sauce. It’s lighter take on the usual nuoc cham or peanut sauce, that complements the smoked salmon’s flavor and richness. This perfect for a healthy lunch to pack for work or school.
Directions
Make a simple syrup first by heating the sugar and water together in a small pot over medium heat. Let it cook for about 5 minutes until reduced by half or a thicker consistency. Turn off heat, add your rice vinegar, pepper slices, and lemon juice and the reserved flesh of the lemon. Add a splash of your choice of either fish sauce, soy sauce or salt according to your personal taste. (You can make the dipping sauce, or just the simple syrup portion, ahead of time.)
Cook rice vermicelli according to package directions. Once cooked, reserve 2 cups of hot water into a pie pan or wide mouth bowl (see note), set aside. Strain noodles and rinse under cool water. Place back into pot, let cool.
Keep things efficient by gathering all your ingredients and place them within arms reach such as noodles, hot water bowl, uncooked wrappers, and your fresh greens, togarashi salmon and herbs can be placed onto one big tray or platter. I tend to pluck my herbs and hand rip by lettuce greens as I go, so that there’s less cutting involved.The rolling or wrapping portion should be done on a large, stable cutting board or on a clean counter (see note).
Dip one uncooked wrapper into your hot water bowl so every bit of it has soaked in the liquid. Quickly, but gently place flat on your board or counter. Let sit for 30 seconds so it can soften. Place a piece of togarashi salmon in the center of the wrapper, but move towards the end closest to you. Add 2-3 julienned carrots pieces, 2-3 cucumber slivers, a few plucked herbs of choice, and very small bundle of hand-shredded lettuce on top of the salmon. Then add a long bundle of vermicelli noodles over the pile, being sure to keep the pile contained. Keep it easy by simply rolling it out like a sushi roll, so the ends are open. But for less mess when eating, you can pull the sides of the wrapper in, like a burrito, and then roll all the way til both ends of the wrapper have layered over each other.
Repeat with as many spring roll wrappers as needed until you’re out of fillings or wrappers.
Prep Time
15min
Serves
1-2people
Ingredients
Spring Rolls:
- 1 pack rice vermicelli noodles, or preferred non-grain thin noodles
- 1 head green or red leaf lettuce or lettuce gems, ribs removed
- 1 bundle each of fresh herbs of choice or availability: dill, Thai or Italian basil, cilantro, scallions
- 2 Persian or English cucumbers, julienned
- 1 large carrot or cabbage (any color), shredded
- 3 ounces Acme Togarashi smoked salmon, torn into smaller chunks
- 6” pack of rice paper wrappers (see note)
Dipping Sauce:
- 1 lemon, de-seeded, juice and flesh reserved (see note)
- 1-2 birds eye peppers or 1 jalapeno, finely sliced
- ¼ cup white sugar
- ¼ cup water
- ¼ cup rice vinegar
- 1 teaspoon fish sauce or soy sauce or plain kosher salt
For a light meal on a warm spring or summer day, fresh spring rolls with buttery rich smoked salmon is a simple yet fulfilling answer. This recipe is open to seasonal produce or regional options, as well as personal taste. Don’t feel limited in what you put into each roll; have fun with it and create tasty, fresh combinations that sit well with your palate. We’ve accompanied this with a lemon-y yet spicy dipping sauce. It’s lighter take on the usual nuoc cham or peanut sauce, that complements the smoked salmon’s flavor and richness. This perfect for a healthy lunch to pack for work or school.
Ingredients
Spring Rolls:
- 1 pack rice vermicelli noodles, or preferred non-grain thin noodles
- 1 head green or red leaf lettuce or lettuce gems, ribs removed
- 1 bundle each of fresh herbs of choice or availability: dill, Thai or Italian basil, cilantro, scallions
- 2 Persian or English cucumbers, julienned
- 1 large carrot or cabbage (any color), shredded
- 3 ounces Acme Togarashi smoked salmon, torn into smaller chunks
- 6” pack of rice paper wrappers (see note)
Dipping Sauce:
- 1 lemon, de-seeded, juice and flesh reserved (see note)
- 1-2 birds eye peppers or 1 jalapeno, finely sliced
- ¼ cup white sugar
- ¼ cup water
- ¼ cup rice vinegar
- 1 teaspoon fish sauce or soy sauce or plain kosher salt
