Crispy Rice Paper Rolls with Smoked Salmon and Cucumber Cream
Golden crispy rice paper shells filled with cool cream cheese, fresh cucumber ribbons, and silky smoked salmon make for an irresistibly crunchy and elegant snack.
Ingredients
- 8rice paper wrappers
- 200gsmoked salmon, thinly sliced
- 1cucumber, julienned
- 200mlcoconut cream
- 2garlic cloves, minced
- 1 tablespoonfresh dill, chopped
- 1 tablespoonfresh lemon juice
- 1 teaspoonsea salt
- 0.5 teaspoonblack pepper
- 500mlvegetable oil for frying
- 2 tablespoonsrice flour
- 1 tablespooncornstarch
- 100mlwater
How to make it
Prepare the cucumber cream by combining coconut cream, minced garlic, fresh dill, lemon juice, salt and pepper in a small bowl. Mix well and set aside.
In a shallow dish, mix rice flour and cornstarch together. Add water to create a thin paste for sealing the rolls.
Dip each rice paper wrapper briefly in warm water for 2 seconds until pliable. Lay flat on a clean surface.
Place 2-3 slices of smoked salmon and a handful of julienned cucumber in the center of each wrapper.
Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a cylinder.
Seal the edge with the rice flour paste, pressing firmly to ensure it holds.
Heat vegetable oil to 170°C in a deep pan or wok.
Carefully place rolls into the hot oil and fry for 3-4 minutes until golden and crispy, turning occasionally.
Remove rolls with a slotted spoon and drain on paper towels.
Serve warm with cucumber cream sauce for dipping.
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