10 rice paper sheets, 8-inch size
5 cups red leaf lettuce, shredded
¾ cup blend of fresh Thai basil, mint leaves and
1 ½ cups rice vermicelli (thin rice noodles), cooked
2 ½ lbs. Alaska Salmon fillets, 4 oz. strips, poached
or grilled, and seasoned
- Soak rice paper sheets in warm water (about 100°F) until pliable, about 10 seconds. Lay flat on clean work surface to assemble rolls.
- Place ½ cup lettuce, 1 Tbsp. basil blend and 2 Tbsp. vermicelli in the bottom third center of the rice paper.
- Top with a salmon strip.
- Fold the bottom of the rice paper up over the filling snugly, then fold in sides and roll up like a spring roll.
Suggested Side: Hoisin-Chili Peanut Sauce