Salmon Belly Spring Rolls
Salmon belly spring rolls is super tasty and easy enough to make on a weeknight.
Servings: 2
Ingredients
- 3 tbsp Fish sauce
- 1/2 lbs Salmon belly
- 3 Romaine lettuce leaves (iceberg lettuce works too)
- 1 Small cucumber (or ½ of an American cucumber)
- 1 handful Beansprouts
- 3 stems Vietnamese mint (regular mint works too)
- 3 stems Thai basil
- 1/4 cup Đồ Chua
- 1 handful Vermicelli
- 10 Spring roll rice wraps
- 2 cups Filtered water
Instructions
Prepare vegetables
- Wash all vegetables separately and set aside each to dry
- Cut 1 Small cucumber into strips long ways into 2-3 inch slices
- Cut 3 Romaine lettuce leaves into smaller 2-3 inch strips. Put cut pieces of Romaine into a salad tumbler to wring of excess water.
- Heat 1 handful Beansprouts in the microwave for 1 minute. If you like beansprouts crunchier, you can heat for less time or not at all.
- Plate vegetables so it's easy to grab when wrapping the spring rolls.
Cook vermicelli
- Heat up a small pot of water and wait until the water boils.
- When the pot of water gets to a boil, add the 1 handful Vermicelli and boil for 3-5 minutes on heat. Then turn off the heat and allow vermicelli to sit in the hot water for another 3-5 minutes. Pay attention to the instructions on the packaging as each brand is a little different. Make sure to stir the vermicelli occasionally to prevent the noodles from sticking to each other and to the pot.
- Remove the vermicelli from the hot water and rinse with cold water. Allow to dry and cool. Set aside until ready to eat.
Cook salmon belly
- While heating up the pot of water for the vermicelli, separately heat up a non-stick frying pan on medium heat. No oil is needed because the salmon belly will naturally release oils as it heats up.
- Add 1/2 lbs Salmon belly to the hot pan and cook for 1½ to 2 minutes.
- Flip each piece of fish using a spatula or wooden cooking chopsticks. Allow each side of the salmon to brown.
- Plate the hot fish and cut into smaller chunks for ease of wrapping.
Wrapping the spring rolls
- Add 2 cups Filtered water to a wide diameter bowl
- Dip each spring roll rice wrap into the water for 3 to 5 seconds, soaking as much of the wrap in water as possible. Put the wet rice wrap onto a large flat dish.
- Add a few chunks of salmon belly, a few mint and basil leaves, some beansprouts, a few slices of cucumber, a few strips of lettuce, and a bit of vermicelli in the middle of the wet wrap. Make sure ingredients are organized in a row so that it is easy to wrap.
- Using both hands, wrap the spring roll one corner at a time. I like to go bottom, right, left, top. When completing the wrap, roll the contents of the roll away from you using the dish as an anchor.
- Dip in fish sauce and enjoy! Use a small spoon to scoop fish sauce into the spring roll if you don't want the contents of the roll to spill out!