Back to All Recipes
Fresh Rolls with Smoked Alaska Salmon and Basil
55 minutes4-5 servings
Ingredients
FRESH ROLLS
- 2 oz. dried rice noodles
- 4 shiitake mushroom caps (about 2 oz.), thinly sliced
- 2 Tablespoons soy sauce
- 8 to 10 round spring roll wrappers, 9-inch size
- 2 cups Alaska smoked salmon (about 8 oz.) thinly sliced
- 1 cup Alaska Grown julienne-cut cucumbers
- 1 cup Alaska Grown julienne-cut carrots
- 1 medium avocado, diced
- 1 cup coarsely chopped Alaska Grown basil leaves
- 1 cup chopped Alaska Grown cilantro
- 1/4 cup minced Alaska Grown red onion
- 1/2 cup coarsely chopped plain peanuts
DIPPING SAUCE
- 1 cup seasoned rice wine vinegar
- 1 Alaska Grown green onion, minced
- 2 Tablespoons soy sauce 2 teaspoons sesame oil
- 1 teaspoon minced ginger
Recipe Directions
- Submerge rice noodles in hot water for 8 to 10 minutes until noodles are soft and clear. Drain and sprinkle with small amount of water to keep from sticking together; set aside. Toss mushrooms with soy sauce; set aside.
- Submerge one spring roll wrapper in a large shallow bowl of warm water for about 20 to 30 seconds, or until softened. Remove carefully and drain. Place on a clean dry cutting board or work surface. Layer about one-eighth of each of the total ingredients across the center of the wrapper, leaving a border on each end: smoked salmon slices, cucumber, carrots, avocado, rice noodles, mushrooms, basil, cilantro, red onion and peanuts.
- Lift the edge of the wrapper closest to you and roll it up and over the ingredients, tucking and compressing all of the ingredients into a cigar-shape. Fold in the ends, to seal. Set roll aside, seam-side down; repeat for remaining rolls.
- DIPPING SAUCE: Combine rice vinegar, green onion, soy sauce, sesame oil and ginger in a bowl.
Photography and Recipe Credit: Alaska Seafood Marketing Institute