Fresh Vietnamese Cold Smoked Huon Salmon Rolls

You can never have enough recipes for rice paper rolls! Perfect for a Sunday lunch with friends or a healthy option for the lunch box, try our Fresh Vietnamese Cold smoked Huon Salmon Rolls.

Fresh Vietnamese Cold Smoked Huon Salmon Rolls
45 Minutes
5 Minutes


  • 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 chilllis
  • 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 and place into a mortar and pestle with the garlic, 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.