Asian Salmon Roll Ups Recipes

Steps:

• Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.
• Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.
• Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.
• Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
• Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
• Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.
• A note about the rice paper sheets - As another RecipeZaar chef pointed out, it's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.

Steps:

• Drain oranges, reserving 2 tablespoons of the liquid.
• Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side).
• Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and ginger; mix well.
• Spoon a portion of the salmon filling on each tortilla; wrap and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved Mandarin orange liquid and vinegar; mix well and serve as a dipping sauce.

Steps:

• Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
• Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
• Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
• Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Steps:

• In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.

Steps:

• Mix dressing ingredients together.
• Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
• Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.