fresh and vibrant summer rolls spiced up with flaky salmon and juicy charred pineapple served with a spicy jalapeño mint sauce
For the summer rolls:
10 rice paper wrappers
1 english cucumber, sliced into matchsticks.
1/8 head of red cabbage, shredded
10 leaves thai basil or cilantro, stems removed
small handful mint leaves, stems removed
1/2 lb. piece of king salmon
1/2 lb. pineapple chunks or strips
2 tbs neutral oil
salt + pepper
For the japaleño mint dipping sauce:
1 tbsp sugar
6 tbsp rice wine vinegar
6 tbsp water
2 tbsp chopped mint
1 tbsp minced jalapeño, with seeds*
1/4 tsp chili flakes*
- To start, make your dressing: in a medium bowl, whisk together rice vinegar, sugar, mint, jalapeño and chili flakes. Let this mixture sit until you're ready to eat.
- Now bring a large cast-iron pan to a really high heat. Add 1 tbs neutral oil and pineapple chunks and sear them for 4-5 minutes per side. Then pull them from the pan and allow them to cool. If your chunks are thick (like mine were) slice in half lengthwise so they become thinner.
- Rub your salmon with 1 tbs neutral oil, salt and pepper.
- Bring the pan down to a medium heat and add a tablespoon of neutral oil. Add salmon to the pan and cook until medium-well, about 5-7 minutes per side, flipping in between. If you wanted to cook it less for a more rare middle, you totally could.
- Once the salmon is cooked, set it aside. You want both the salmon and the pineapple to chill a little before adding them to your summer rolls otherwise it'll be hard to work with them.
- Making summer rolls is easy if you get all of your ingredients ready in advance and create a work station. You'll want a large, shallow bowl or dish (with edges) that has warm water in it. A plate with your rice wrappers, and all of your fruit/veg/herbs already cut up and in individual bowls around you
- Take a wrapper and submerge it in warm water for 5-10 seconds. Once it looks mostly clear, remove from the water and place onto a clean cutting board where you intend to do your rolling. It will finish hydrating on the plate.
- You want to add a little bit of all of your toppings into a summer roll but not so much that it will over stuff, about a tablespoon of each. Flake of some salmon with your hands or a fork for ease. Aim for bigger pieces.
- The way I created my layers was wrapper-cabbage-cucumber-herbs-pineapple, salmon.
- You want to be fairly quick so the wrapper doesn't stick to the plate or dry out.
- Fold both sides in towards one another tightly over the filling (east and west side of the wrapper if that makes sense) and then roll upwards from south to north. It's the same as making a burrito. Aim for a tight roll.
- And that's it! Enjoy these immediately with the sauce, or store neatly in the fridge for a few hours.
These aren't great to make in advance as the rice paper tends to dry out. If you'd like, just prepare all of the fillings and dressings in advance, but save the hydrating/rolling for the day you actually want to eat the summer rolls
*for the dip, I would start with these quantities of jalapeño and chili flakes and add more depending on your love of spice
- Category: Appetizers
- Method: Cook + Assemble
- Cuisine: Vietnamese
Keywords: vietnamese cooking, vietnamese recipes, summer rolls, nuoc cham, asian cooking, rice wrappers, salmon recipes, easy summer rolls