Fresh Vietnamese Cold Smoked Huon Salmon Rolls


  • 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


  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.