Soft Spring Rolls With Smoked Salmon And Fresh Basil

3.7 from 3 ratings

Soft spring rolls are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is extra pairs of hands, to make the job interesting and fun.

Servings

servings

Ingredients

1 cup rice-wine vinegar
1 scallion, minced
3 ounce thin dried rice noodles
4 shiitake mushroom caps, sliced
2 tablespoon soy sauce
12 round spring roll wrappers
2 cup thinly sliced smoked salmon
1 cucumber, cut into matchsticks (about 1 cup)
2 small carrots, cut into matchsticks (about 1 cup)
1 medium-sized avocado, peeled, seeded, and diced
1 cup basil leaves, chopped coarsely
1 cup cilantro, chopped
1/2 cup red onion, minced
1/2 cup plain peanuts, chopped coarsely

Directions

Combine the ingredients in a small bowl and set aside.
Submerge the rice noodles in a bowl of hot water until soft and clear, 8-10 minutes. Drain and cut the noodles into 2-inch pieces and set aside. Toss the mushrooms with the soy sauce in a small bowl and set aside.
Submerge 1 spring roll wrapper in a shallow pan or bowl of warm water until softened, for about 30 seconds. Remove carefully, draining the water, and place on a work surface. Arrange some smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, and peanuts in a log shape in the center of the wrapper.
Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding the ends to seal. Set the roll aside on a platter, seam-side down to dry. Repeat to make the remaining rolls.
Serve the spring rolls whole or halved crosswise, with dipping sauce.