Ingredients
- 10 10 rice paper sheets, 8-inch size
- 5 cups 5 cups red leaf lettuce, shredded
- 3/4 cup 3/4 cup blend of fresh Thai basil, mint leaves and
- cilantro, chopped
- 1 1/2 cups 1 1/2 cups rice vermicelli (thin rice noodles), cooked
- 2 1/2 lbs. 2 1/2 lbs. Alaska Salmon fillets, 4 oz. strips, poached
- or grilled, and seasoned
Servings:
Units:
Instructions
- Soak rice paper sheets in warm water (about 100F) until pliable, about 10 seconds. Lay flat on clean work surface to assemble rolls.
- Place 1/2 cup lettuce, 1 Tbsp. basil blend and 2 Tbsp. vermicelli in the bottom third center of the rice paper.
- Top with a salmon strip.
- Fold the bottom of the rice paper up over the filling snugly, then fold in sides and roll up like a spring roll.
- Suggested Side: Hoisin-Chili Peanut Sauce
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