These Vietnamese Spring rolls are packed with Spinach, Smoked Salmon, Cucumber sticks, spiced Bean noodles and topped with fresh Mint, Coriander Thai Basil. It's served with a spicy tart dipping sauce.
|Spinach||1 Cup (16 tbs)|
|Besan||1 Cup (16 tbs) ((Bengal gram flour))|
|Mint||1/2 Cup (8 tbs)|
|Whole wheat flour||1/4 Cup (4 tbs) ((Gehun ka atta))|
|Thai basil||1/2 Cup (8 tbs)|
|Sesame seeds||2 Teaspoon ((Til))|
|Coriander||1/4 Cup (4 tbs)|
|Chilli powder||1/2 Teaspoon|
|Cucumbers||2 ((Cut in sticks))|
|Bean thread noodles||300 Gram|
|Smoked salmon||500 Gram|
1.Because the size of the wrap varies, your ingredients listed are approximate.
2.Prepare the sauce by mixing the lime juice, fish sauce and red curry paste together.
3.Prepare the bean thread by soaking it in hot water for a few minutes and then draining it completely.
4.Add 4 tbsps of the prepared sauce to the bean thread and mix it in.
5.Soak a sheet of rice paper in room temp water till soft and place on a kitchen towel.
6.Pat the front side dry.
7.Add Spinach, Salmon, Cucumber sticks, a bit of the bean noodles and finish with the herbs Coriander, Mint & Thai Basil.
8.Fold over one side and pull it just so it makes contact, then tuck in the sides and roll.
9.Store on top of parchment paper to prevent sticking and cover with more parchment paper to prevent drying out.
10.Serve with the dipping sauce.