- 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
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.
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.
Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.
Julienne the carrots, cucumber and chilli
Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables
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.