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rice vinegar lime juice fresh coriander gingerroot salmon lime juice rice vinegar soy sauce sugar water fresh gingerroot fresh coriander rice Coriander scallion greens vegetable oil paper
Viewed: 38 - Published at: 5 years agoIngredients
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh coriander
- 1 teaspoon grated peeled fresh gingerroot
- a 1-pound salmon fillet about 1 inch thick, skinned
- 1/4 cup plus 2 tablespoons lime juice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 2 1/2 teaspoons sugar, or to taste
- 1 tablespoon water, or to taste
- 2 teaspoons grated peeled fresh gingerroot
- 2 tablespoons chopped fresh coriander
- twelve 6 1/4-inch rounds of rice paper*
- 48 fresh coriander leaves (about 1/2 cup loosely packed)
- 4 tablespoons finely chopped scallion greens
- vegetable oil for frying
- Garnish: Coriander sprigs
- Rice paper is available at Asian markets.
Method
- In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
- Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade.
- Marinate salmon, turning pieces occasionally, 30 minutes.
- In a small bowl, whisk together all dipping sauce ingredients except coriander.
- (Coriander will be added just before serving.)
- Remove salmon from marinade and pat dry.
- Fill a small shallow baking pan or cake pan with warm water.
- Soak 4 sheets rice paper until very pliable, about 45 seconds.
- Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper.
- Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side.
- Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste.
- Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling.
- Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
- Make more spring rolls in same manner with remaining 3 soaked sheets.
- Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
- Carefully unwrap 4 spring rolls from paper towels.
- In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes.
- Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain.
- Repeat procedure with remaining spring rolls.
- Stir coriander into dipping sauce.
- Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.
