- 4 mint leaves
- 1/2 Lebanese cucumber, seeds removed, thinly sliced
- 30g carrot, finely sliced into matchsticks
- 5g pickled ginger, finely sliced
- 100g salmon fillet, cut into four even portions
- 4 sheets rice paper
- 1/4 cup cooked brown rice (you can use an instant microwave sachet for convenience)
- 1/2 avocado, sliced
For the sauce:
- 1 clove garlic, minced
- 1/2 tsp five spice powder
- 2 tb brown rice vinegar
- 1/2 cup red miso paste
- 1/2 cup good quality maple syrup
- 1 tb Cobram Estate Classic Extra Virgin Olive Oil
1. To make the hoisin sauce in a small saucepan, heat the Cobram Estate Classic Extra Virgin Olive Oil and gently fry the garlic and the five spice powder until you can smell the aromas. Add the red miso paste, the maple syrup and then brown rice vinegar. Stir to combine over the heat for 4 minutes, then let cool. Pour into a jar with a lid and store in the fridge for up to 2 weeks.
2. Prepare all your ingredients. If you are using a sachet of brown rice, prepare as per the packet instructions and then let the rice cool. Mandolin or finely slice your cucumber, seeds removed. Julienne your carrot and pickled ginger. Pick your mint leaves. Slice your avocado (squeeze a little lemon juice over the avocado to stop it going brown) and pan fry your salmon to your liking. Set all ingredients aside ready to assemble.
3. Fill a large flat bowl with hot water (a bowl large enough to lay and soak the rice paper flat). Add a rice paper, one at a time to the water. You are looking to soften the rice paper but don't leave it too long or it will start to fall apart. You know when the paper is ready when you can feel there are no hard or firm areas.
4. Lay the rice paper on a clean work bench, unfolding any edges that have overlapped. Working in the centre of the rice paper, lay a mint leaf then top with a piece of salmon, then the cucumber, a tablespoon of rice, pickled ginger, then a slice of avocado and finally some carrot. You will work out how much of each you need to add. Fold the left and right side of the rice paper edges into and over the filling ingredients (loosely). Working from the bottom edge of the rice paper, fold the flap over the centre of the filling and continue to roll upwards. You should have a lovely rice paper roll now filled with goodness. Repeat with the other rolls and serve with the homemade Hoisin sauce. Note: if you are not using these immediately then cover with a moist paper towel and then cling wrap. Rice paper rolls are however best eaten straight away.