Cookwith

Name: Vietnamese Salmon Rice Paper Rolls with Nuoc Cham
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces fresh salmon fillet, skinless; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 tablespoon lime juice; 8 large round rice paper wrappers; 1 cup cooked vermicelli rice noodles, cooled; 1/2 cup shredded carrots; 1/2 cup thinly sliced cucumber (seeds removed); 1/2 cup red bell pepper, thinly sliced; 1/2 cup fresh mint leaves, plus extra for garnish; 1/2 cup fresh cilantro leaves, plus extra for garnish; 1/2 cup fresh Thai basil leaves (optional); 4 large butter lettuce leaves, torn into pieces; 1/4 cup roasted unsalted peanuts, roughly chopped (optional); For the Nuoc Cham Dipping Sauce:; 3 tablespoons fish sauce; 3 tablespoons lime juice (about 1 large lime); 1 1/2 tablespoons sugar; 2 tablespoons warm water; 1 garlic clove, finely minced; 1 small red chili, finely sliced (optional); 1 tablespoon shredded carrot (for garnish)

Vietnamese Salmon Rice Paper Rolls with Nuoc Cham

miradugm

These Vietnamese Salmon Rice Paper Rolls are a light, refreshing twist on a classic, filled with cool vermicelli noodles, poached salmon, crisp veggies, and loads of fresh herbs. Each roll is a vibrant, hand-held bundle of clean flavors and satisfying textures, perfect for a warm California evening. The tangy-sweet nuoc cham dipping sauce adds brightness and brings everything together. This beginner-friendly recipe is fun for hands-on assembly with family or friends, and looks stunning garnished with extra mint and cilantro. For a complete meal, serve alongside a quick Asian slaw or tangy pickled daikon-carrot salad.

Ingredients

Instructions

Fill a medium saucepan with water, add salt and sugar, and bring to a gentle simmer. Slide in the salmon fillet and poach for 7-9 minutes, until just opaque. Remove and let cool. Flake into bite-sized pieces, drizzle with lime juice, and set aside.
Prepare all vegetables and herbs. Arrange work station with a shallow dish of warm water, your ingredients, and a clean surface for assembling rolls.
Dip a rice paper wrapper into warm water for 5-10 seconds until softened. Lay flat on your work surface.
On the lower third of the wrapper, layer a small bit of lettuce, a small bundle of vermicelli noodles, salmon, carrots, cucumber, bell pepper, and a few leaves each of mint, cilantro, and Thai basil. Sprinkle with peanuts if using.
Fold the bottom of the wrapper up over the filling, fold in the sides, then roll up tightly. Repeat with remaining wrappers and filling.
For the nuoc cham, whisk together fish sauce, lime juice, sugar, water, garlic, and chili until sugar dissolves. Add shredded carrot for color.
Place rolls seam-side down on a platter. Cover with a damp towel and chill until ready to serve.
To serve, cut rolls in half on the diagonal. Arrange on a platter with extra mint and cilantro. Serve chilled with nuoc cham for dipping.
Optional: Pair with a light Asian slaw or pickled daikon-carrot salad for a refreshing side.