Salmon and Daikon Rolls

Ingredient

6 dried rice paper wrappers (23-25cm diameter) - also called spring roll skins
300gr fresh salmon fillets
Salmon roe (to garnish)
1 spring onion, cut on the diagonal into very fine shreds

Filling:
½ small carrot, peeled and cut into fine shreds
½ cup daikon, peeled and cut into fine shreds
2 tbsp coriander leaves, chopped finely
1 tbsp mint leaves, finely chopped
3 tbsp sweet plum sauce
1 tbsp sesame oil
2 tbsp fish sauce
2 tbsp finely crushed roasted unsalted peanuts
1 tbsp rice, toasted until golden and finely crushed
1 tbsp sesame seeds, toasted
Juice of ½ lime

Vegetarian Version
Ingredients as above but omit salmon
2 eggs, beaten
1 tbsp sesame oil
½ small red chilli, deseeded and deveined and finely chopped

Method

Chef: Arianne Spratt

To make filling, combine all the ingredients in a bowl and toss to mix well. Set aside

Cut each sheet of dried rice paper into quarters and trim the sides to form 4 squares. Dunk the squares quickly in water to soften, then pat dry with paper towel.

For the salmon version, cut the salmon fillets into 24 very thin slices (or order pre-cut if you can get it).

Place a slice of salmon and 1 tablespoon of the filling onto each rice paper square and roll up tightly into a bite-sized piece.

Garnish with salmon roe and spring onions and serve, chilled.

To make vegetarian version, combine eggs, sesame oil and chilli.

Heat a small crepe or omelette pan, spray with cooking spray and pour in enough egg mixture to make a very thin omelette.

Continue until all mixture is used. Cool and cut into rectangles half the size of the rice paper.

Prepare rolls as above but use the egg as a substitute for the salmon.

Garnish just with spring onion and sprinkle with sesame seeds.

Notes
Dried rice paper wrappers are sold in Asian food stores. They are round and white, about 23cm-25cm in diameter. They are also called Spring Roll Skins and are usually in the same section as dried noodles.
Salmon roe is available in good foodstores or delis and there is a Victorian brand which comes from the Yarra Valley available.

Inspiration for these gorgeously delicate rolls comes from Yu Sheng, a raw fish salad eaten by Singaporeans during the Lunar New Year celebrations.

* This information was sourced from '9am with David and Kim'