Midnight Sun Smoked Salmon Summer Rolls

Purchase Midnight Sun Smoked Salmon Summer Rolls

Midnight Sun Smoked Salmon Summer Rolls

  • 12 Eight- and- a- half inch rice-paper wrappers
  • 1 8-12 oz Piece of Trapper's Creek Smoking Company Kippered Regular or Peppered Smoked Salmon sliced about ¼ inch thick then sliced lenthwise to resemble matchsticks. (Shredded also works well)
  • 1 Head Butter Lettuce
  • ½ Seedless cucumber cut in matchsticks (length of the ½ cucumber)
  • 1 Mango peeled and cut into matchsticks
  • 4 Green onions, peeled, ends trimmed, washed and cut into matchsticks.
  • 1/4 Pound (about 1 cup) bean sprouts
  • 1 Bunch fresh mint

    Dip a rice-paper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay a piece of butter lettuce on the bottom third of rice paper; top with some mango, salmon, cucumber, green onions, bean sprouts and mint. Don't overstuff or it will be difficult to roll without tearing the rice paper wrapper. Roll tightly but gently so the rice-paper doesn't tear. Fold in both ends burrito style, or just one end letting the ingredients peak out of the open end and serve whole, or leave both ends open and serve the roll cut in halfs or quarters as an hors d'oeuvres. Serve with Red Chile Dipping Sauce. Makes 12 or 24-48 Hors d'oeuvres

    Red Chile Dipping Sauce
  • 8 Fresh red chile peppers stems and seeds removed. (Wear gloves to remove stems and seeds and avoid touching eyes)
  • 1 cup rice-wine vinegar
  • ¼ cup sugar
  • 1 Tablespoon Oyster Sauce

    In food processor, process peppers until finely chopped. Transfer to a bowl; add vinegar and sugar. Stir to combine. Transfer to a serving bowl.

    Makes about 1 ½ cups

    Purchase Midnight Sun Smoked Salmon Summer Rolls

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