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Vietnamese rice-paper rolls with cabbage and smoked salmon

08 Dec

Everywhere you look these days it’s sushi and Vietnamese rice paper rolls. I’m not a fan of sushi, even though I have never tried it- it doesn’t appeal to me. However, if you’re after a light lunch that’s perfect for impressing guests or a loved one, these delicate rice-paper rolls with smoked salmon are sure to impress. There is nothing better than serving something up that looks like you spent a lot of time and effort making it when in reality, you just slapped it all together. This recipe will serve 6 people apparently, although one hungry husband and 12 hour work-day seems more realistic.

//www.teresacutter.com/images/image_recipe_6.jpgINGREDIENTS

300g shredded green cabbage (approx 4 cups)

1/2 red capsicum, finely shredded

1 small red onion, thinly sliced

2 tbsps toasted sesame seeds

2 tbsps rice wine vinegar

1 tbsp sesame oil

1 tbsp fish sauce

6 x 20cm round rice-paper sheets

125g smoked salmon, cut into long strips

METHOD

Combine the cabbage, capsicum, onion, sesame seeds, rice wine vinegar, fish sauce and sesame oil into a bowl and toss well.
Dip one rice paper sheet in warm water and lay flat on a working surface.
Pile some cabbage salad on the lower third of paper and top with a sliver of salmon.
Roll up firmly, tucking in one side as you go. Repeat with the remaining ingredients.
Serve immediately or wrap in plastic and pop in the fridge for up to 2 hours.

    If you’re doing these for a cocktail party or just want to be posh and drink wine, a Chardonnay goes perfectly.

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