This is a flash version of the Vietnamese summer roll, and is one I have fallen in love with. It is a wonderful fresh appetiser or a finger-food option for a drinks party.
Words and recipe Vanessa Baxter. Photography Todd Eyre
- 300g salmon or other sashimi-quality fish
- ½ telegraph cucumber
- 300g watercress or baby rocket leaves
- 200g vermicelli, soaked in boiling water, rinsed in cold water
- 30+ rice paper sheets
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 4 Tbsp water
- 1 tsp white sugar
- chopped chilli, to your taste
For the dipping sauce, whisk all the ingredients together in a bowl.
To make the rolls, dip a sheet of rice paper in warm water briefly. Pop onto a flat surface. Prepare your ingredients by slicing the salmon and cucumber thinly, and separating the watercress or rocket leaves.
Place a little of each ingredients on the bottom third of the wrapper. Fold the bottom of the wrapper up over the ingredients, fold up the sides, and roll. Set aside as you prepare the rest of the rolls. When complete, serve cold with the dipping sauce.
Recipes from The Fearless Kitchen cookbook by MasterChef New Zealand finalist and foodie Vanessa Baxter. For more, visit vanessabaxter.co.nz