Fresh Vietnamese Cold Smoked Huon Salmon Rolls

Ingredients

• 12 Slices Huon Premium Cold Smoked Salmon
• 12 Round rice paper sheets
• 1 cup Glass or vermicelli Noodles
• 2 Large Carrots, julienne cut
• 1/2 cup Vietnamese mint
• 1/2 cup Coriander Leaves
• 1/4 cup Crushed nuts
• 100ml Tamarind concentrate
• 200g Dark palm sugar
• 6 Garlic cloves
• 6 Long red chilllies
• 1 Ginger stalk
• 2 tsp Sesame oil
• 1/4 cup Fish sauce
• 3 Limes

Method

1. 1
   Peel the garlic and ginger and chop the long red chillies. Place those into a mortar and pestle with the garlic and ginger. Add coriander roots. Pound until smooth.
2. 2
   Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes.
3. 3
   Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.
4. 4
   Julienne the carrots, cucumber and chilli
5. 5
   Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables
6. 6
   Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.