A delicious combination of smoked salmon, crunchy cabbage and radish slaw and a fresh mango sauce brings this recipe to life. A perfect meal for summer lunches, a quick no cook dinner and easy entertaining.
Rice papers are best made the day of eating although you can make them ahead of time and cover them with plastic wrap storing them in the fridge.
After soaking the rice papers in the water drain them off a little as too much water will make them sloppy and difficult to roll.
You can use almost anything to fill rice paper rolls, from leftover chicken to all kinds of fresh vegetables.
Traditionally, cooked rice vermicelli noodles are included for extra texture and bulk.
Another important inclusion is a range of fresh herbs, with Thai basil and mint being the most popular.
Other dipping sauces are ideal for rice paper rolls like Nuoc Cham the traditional sauce that accompanies rice paper rolls. Made from fish sauce, lime juice, palm sugar and sliced chilli, it is the perfect balance of sweet, salty and sour that works well with the herb-filled rolls.
Mango and chili dipping sauce
1 ripe but firm medium mango, peeled and diced
3 tablespoons fresh lime juice
1/2 cup sweet chili sauce