Salmon and Avocado Summer Rolls Recipe | Vietnamese Rice Paper Rolls

Ingredients

• 1 yellow or red beetroot (beets), peeled and sliced into 5 mm (1/4 inch) thick rings
• 1 tsp olive oil
• 200 g (7 oz) skinless salmon fillets
• 3 tbsp teriyaki sauce
• 8 22 cm (8½ inch) sheets of rice paper
• 2 ripe avocados, sliced
• 20 cm (8 inch) cucumber, cut into batons
• 8 sprigs of dill, finely chopped
• 8 sprigs of coriander (cilantro)
• 16 mint leaves
• 160 g (5½ oz) 0.8 mm rice vermicelli, soaked in boiling water for 10 minutes, then drained, rinsed in hot water and cooled to room temperature in a colander with a cover
• ½ tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 bird’s eye chilli, finely chopped
• 2 tbsp smooth or crunchy peanut, cashew or almond butter
• 1 ½ tbsp premium fish sauce
• 1 tbsp maple syrup or clear honey
• 1 tbsp cider vinegar
• 2 tbsp water
• 2 tbsp roasted and salted peanuts, roughly chopped