One thing I absolutely love is Asian inspired food. I’m not talking the deep fried super china buffets either. I love Korean and Japanese cooking. They both have this beautiful balance of flavors that is achieved quite simply.
You’re probably thinking right away about the soy sauce. You’re in luck! Tamari is soy sauce. The real deal. Most soy sauce is fermented with wheat to speed up the fermentation process. With a bottle of tamari you are getting all that rich soy sauce flavor without the wheat. It just takes longer to produce and as such is about 30-40% more expensive on average. Small price to pay for a happy tummy!
So what I’m going to give you the recipe for today is something so simple. A smoked salmon spring roll.
The great thing about this recipe is that once you master rolling up these rolls you can put any type of meat/veggie combination. They are so tasty and you’ll be amazed at how easy they are to make.
So you’ll need:
Rice paper/Spring roll wrappers (Make sure they are rice wrappers as some are made with wheat. I get mine from our local H-Mart, an asian supermarket here in the Denver area)
1lb Smoked Salmon (If you can’t find it smoked, I’ve found that you can bake it in a foil pouch that has been sprayed with cooking spray, season with sea salt and pepper on 375 for about 25-30 minutes)
1 Block of Cream Cheese
1 Whole Seedless Cucumber
Red or Green Onion very thinly sliced (optional)
The first thing I do is prep all my veggies. I slice the carrots on a bias very thinly and then I cut them into little match stick size pieces. I peel the cucumber in stripes down the sides, then I cut it in half lengthwise and I make little 4-5 inch long cucumber fries out of them. I also cut the cream cheese into little fry sized pieces. Lengthwise and then cut it in half. It’s the perfect size for the roll! Onions are optional I just slice them as thinly as possible. You could also use green onions as well!
I flake my salmon and set it to the side.
If you’ve never worked with rice paper rolls before it can be a little daunting. The trick is to leave them in their bag until you will use the sheet. Have a pie plate or casserole dish with water standing by. Take out a sheet of paper, fully submerge it for about 5 seconds in the water. Then lay each side on a towel for just a second to absorb any extra water so your rolls don’t stick together. Then lay on your cutting board to assemble.
About 2 inches from the bottom of you paper take about 2 tbsp of flaked salmon and make a little 4 inch long bed of fish. Then I place my carrots right above the salmon. I lay my cream cheese across both the salmon and carrots, and top it with as much cucumber as I like. Then I pull the bottom of my paper over it and roll upwards. Once I have it wrapped around everything I fold the ends in and finish rolling upwards. You should try and keep everything as compact and tight as possible for the best roll. Also don’t be afraid to stuff these rolls full of veggies! Once you’ve made these a bunch you’ll become a pro at rolling them, trust me.
And that’s it. You have a beautiful salmon spring roll. Gluten free! Delicious! And most of all simple. I would tell you how many they will make but it really depends on how much you put inside each roll. Here we get about 9-10 rolls out of this recipe.
Now you may like to dip yours in something. Here we are addicted to the thai kitchen sweet red chili sauce. It’s gluten free and it’s a sweet spicy kick that works perfectly on these rolls. You could also make a spicy mayo or a tamari dipping sauce.
And finally one of the greatest things about spring rolls is that you can stuff them with just about any veggie and meat you like. So experiment and come up with your own creation and feel free to share any ideas in the comments!
Until next time!