Fresh Vietnamese Cold Smoked Huon Salmon Rolls

You can never have enough recipes for rice paper rolls! We’re always looking for new ways to change things up – but this recipe is one we keep coming back to though because it just works. Feel free to play around with it, just know that we think the secret is in the use of dark palm sugar to bring everything together with a well-rounded sweetness.

This recipe is a little bit more involved, but don’t let that discourage you. That little extra bit of effort really shows through and we know you’ll just love the result. Try our Fresh Vietnamese Cold smoked Huon Salmon Rolls as a lunch time treat, or as an entrée to a dinner to impress. Dive in and let us know what you think!

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 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.