Wild Salmon Penang Curry Rice Paper Rolls

Coconut, Wild Salmon Panang Curry Rice Paper Rolls – a healthy back to work lunch, or simple entertaining on the weekend. Delicate flavours that make you relish in the delicious recipe!

Makes 6

6 x 20cm rice paper rounds
1 baby cos lettuce, leaves separated
100g vermicelli noodles, soaked in warm water until soft
1 Lebanese cucumber, shredded
1 carrot, shredded
1 cup mint leaves
1 cup thai basil leaves
200g Wild Salmon Panang Curry
Toasted coconut, to sprinkle
Thai sweet chilli sauce, or pickled chilli to serve

Soften a rice paper round in warm water for 30 seconds or until soft. Remove from the water and place on clean damp tea towel. Top with a lettuce leaf, vermicelli noodles, cucumber, carrot, mint and basil.

Top with salmon and fold the bottom edge over the filling, fold the 2 sides over to secure the filling and roll to enclose. Repeat with the remaining rice paper rounds and ingredients.

Serve sprinkled with coconut and dipping sauce.

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