smoked salmon, avocado and

pickled chilli rice paper rolls

  • 8 x 16cm rice paper rounds
  • 8 slices (250g) smoked salmon
  • 1 carrot, peeled and shredded
  • 1 cucumber, shredded
  • 1 avocado, thinly sliced
  • ½ cup coriander (cilantro) leaves
  • black sesame seeds, to serve
  • micro
    (baby) mint leaves (optional), to serve
  • store-bought
    pickled chilli+, to serve
  1. Place 1 rice paper round in a large bowl of warm water for 10 seconds to soften. Place on a clean surface and allow to stand for a further 5–10 seconds. Place 1 slice of the salmon in the centre of the round, top with a little of the carrot, cucumber, avocado and coriander and roll to enclose. Repeat with the remaining ingredients to make 8 rolls.
  2. Cut the rolls in half and sprinkle with sesame seeds and mint. Serve with pickled chilli. Makes 16

Pickled chilli is available from Asian supermarkets.

Photography: Chris Court

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