Smoked salmon rice paper rolls.
Smoked salmon rice paper rolls. Megan Rizzo

Add a taste of summer to next platter

A DELICIOUS combination of smoked salmon, crunchy cabbage and radish slaw and a fresh mango sauce brings this recipe to life.

Smoked salmon rice paper rolls

Serves 4

INGREDIENTS: 8 large round rice paper sheets 200g pkt or 16 slices smoked salmon 4 red radish, thinly sliced ¼ head of cabbage, thinly shredded 1 carrot, grated ¼ cup picked mint leaves ¼ cup coriander leaves Snow pea sprouts for garnish

MANGO AND CHILLI DIPPING SAUCE INGREDIENTS: 1 ripe but firm medium mango, peeled and diced 3 tbs fresh lime juice 1/2 cup sweet chilli sauce

METHOD: Place the diced mango in a food processor and pulse until the mango is chopped but not pureed. Whisk in the lime juice and the sweet chilli sauce. You can add a little sugar if you want it sweeter.

Set the sauce aside in the fridge. Combine the cabbage, carrot and the herbs with two tablespoons of the mango sauce.

Fill a wide shallow bowl with hot to warm water. Place one of the rice paper sheets in the bowl, ensuring that it is covered with water. Let it sit for about 30 seconds or until softened, then transfer to a clean board.

Lay a piece of mint on the rice paper about 4 centimetres from the edge closest to you and then lay three slices of the radish overlapping on top of each other onto the mint; lay across the rice paper two slices of smoked salmon then top with a small amount of the salad.

Roll up the rice paper, fold the two sides of the rice paper over the filling and roll up with some of the snow pea sprouts. Repeat with the remaining rice paper sheets. Serve with the mango sauce on the side.

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