Smoked Salmon Fresh Rolls - Bristol Bay Sockeye Salmon
Smoky crunchy freshness all rolled up in one! These fresh rolls are a colorful and healthy way to eat smoked salmon.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 2 oz. dried rice noodles
- 4 shiitake mushroom caps (about 2 oz.), thinly sliced
- 2 tablespoons soy sauce
- 8 to 10 round spring roll wrappers, 9-inch size
- 2 cups hot smoked sockeye salmon (about 8 oz.), thinly sliced
- 1 cup julienne-cut cucumbers
- 1 cup julienne-cut carrots
- 1 medium avocado, diced
- 1 cup coarsely chopped basil leaves
- 1 cup chopped cilantro
- 1/4 cup minced red onion
- 1/2 cup coarsely chopped plain peanuts
- 1 cup seasoned rice wine vinegar
- 1 green onion, minced
- 2 teaspoons sesame oil
- 1 teaspoon minced ginger
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