Smoked Salmon and Avocado Summer Rolls
Try this Smoked Salmon and Avocado Summer Rolls recipe, or contribute your own.
Try this Smoked Salmon and Avocado Summer Rolls recipe, or contribute your own.
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- pinch of sugar
- 1 avocado, thinly sliced
- 12 round rice paper wrappers
- 6 smoked salmon slices
- 2-3 cups raw sprouts or cooked vermicelli
- 1 english cucumber seeded and cut into strips
- miso sesame dressing or fish sauce vinaigrette to dip
- 1 tablespoon white miso
- 1 tablespoon kewpie mayo
- Carbohydrate 0.668236666172162 g
- Cholesterol 0 mg
- Fat 0.63711666612808 g
- Fiber 0.228375000919563 g
- Protein 0.336723333048684 g
- Saturated Fat 0.0926919582549762 g
- Serving Size 1 1 Serving (4g)
- Sodium 43.6857707965832 mg
- Sugar 0.439861665252599 g
- Trans Fat 0.029906333308052 g
- Calories 9 calories
Step-by-step
- Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds.
- Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll.
- Add fillings as desired: avocado, smoked salmon, cucumbers, sprouts or noodles.
- Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll.
- Repeat as needed.
- Dip in the miso sesame dressing or fish sauce vinaigrette and enjoy!
- Use a mortar and pestle to crush the sesame seeds.
- Stir everything together, taste and adjust as needed.
Substituting blanched glass noodles for the vermicelli alters the interior density, creating a chewier bite that contrasts cleanly with the soft avocado and rich fish. Professional kitchens rely on precise hydration metrics to prevent structural failure in starch-based wrappers. Submerge each round in hot tap water registering approximately 105 degrees Fahrenheit for precisely ten to fifteen seconds. Pull the sheet out while it still feels slightly firm, because residual moisture on the cutting board will finish softening the starch during assembly.
Overfilling remains the primary cause of torn wrappers and messy presentations during service. Limit internal components to a single layer of English cucumber strips, one salmon slice, and a measured pinch of sprouts to maintain structural integrity. Rolling requires firm, even pressure applied from the bottom flap upward, tucking the side flanks inward tightly just like wrapping a burrito. Professional line cooks keep a damp kitchen towel draped over completed rolls to prevent the exterior starch from drying out and cracking.
Starch degradation occurs rapidly in ambient conditions, making advance preparation tricky for this particular dish. Storing assembled rolls requires wrapping each individual piece tightly in damp parchment paper before placing them inside an airtight container in the refrigerator for up to twenty-four hours. Cold temperatures will firm the rice paper significantly, so allow refrigerated rolls to temper at room temperature for fifteen minutes prior to serving.
Leftover components readily transform into a deconstructed noodle bowl on the second day. Toss remaining vermicelli, flaked smoked salmon, and sliced avocado with the miso sesame dressing, adding fresh cucumber and extra toasted sesame seeds for crunch.
