Name: Salmon salad rolls with miso dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 cup (60ml) rice vinegar; 2 tablespoon miso; 1 tablespoon mirin; 1 light soy sauce; 210 gram can red salmon, drained; 14 17cm square rice paper sheets; 1 bunch mint, leaves picked; 50 gram mixed salad leaves; 1 avocado, thickly sliced; 3/4 cup (60g) beansprouts, trimmed

Ingredients

1/4 cup (60ml) rice vinegar

2 tablespoon miso

1 tablespoon mirin

1 light soy sauce

210 gram can red salmon, drained

14 17cm square rice paper sheets

1 bunch mint, leaves picked

50 gram mixed salad leaves

1 avocado, thickly sliced

3/4 cup (60g) beansprouts, trimmed

Method

1.Make miso dressing by combining rice wine vinegar, miso, mirin and soy sauce in a jug.

2.Combine salmon and 2 tablespoons of miso dressing in a bowl.

3.Dip a sheet of rice paper in hot water and lay on a flat surface on a tea towel. On one corner of rice paper, place a little each of salmon, mint, salad leaves, avocado and beansprouts.

4.Tuck in ends of rice paper and roll up firmly to enclose. Repeat with remaining ingredients.

5.Wrap rice paper rolls in a damp tea towel to prevent them drying out until ready to serve. Serve on a platter with remaining miso dressing.

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Ingredients

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