Suggested wine: gewürztraminer; riesling
Think of these as a salad you can hold in your hand.
Flavorful, healthful, and beautiful to look at, these salad rolls make perfect
hors d’oeuvres, a first course to the start of an Asian meal, or picnic fare for
a summer outing. Even though the ingredient list is long, these are quick to put
together and easy to assemble. My teenage daughter, Molly, makes these when I
have leftover grilled salmon in the refrigerator. She uses whatever interesting
greens I have on handwatercress, mesclun, a little mint—and then pulls some
bottled peanut sauce from the pantry shelf. Make this dipping sauce—it’s
terrific—but if you are in a hurry, bottled peanut sauce will work, too.
MAKES 8 SALAD ROLLS; SERVES 8 AS AN APPETIZER
Hoisin-Peanut Dipping Sauce
- 2 tablespoons chunky natural peanut butter, warmed slightly to soften
- ¼ cup hoisin sauce
- ¼ cup water
- 1 tablespoon Thai fish sauce (nam pla)
- ¾ teaspoon peeled and minced fresh ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons peeled and minced fresh ginger
- 1 teaspoon honey
- 1 salmon fillet (12 ounces), pin bones removed
- 1 package (2 ounces) rice vermicelli (bean threads) (see Cook’s Notes)
- Eight (8-to 9-inch) round rice paper wrappers (see Cook’s Notes)
- 2 ounces pea shoots (see Cook’s Notes)
- 4 green onions, trimmed, halved lengthwise, and then cut into 4-inch lengths
- 16 sprigs fresh cilantro
TO MAKE THE DIPPING SAUCE: Combine
the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes in a
small bowl. Stir until well blended. Cover and set aside until ready to
serve.
Meanwhile, soak the rice vermicelli in a medium bowl of warm
water until softened, about 20 minutes. Drain in a colander and set
aside covered with a damp paper towel.
Set an oven rack or broiler pan about 4 inches from the
broiler and preheat the broiler. Drain the marinade. Broil the salmon, skin side
up, until bronzed, 3 minutes. Turn the salmon and broil until it is bronzed and
flakes slightly when nudged with a fork, about 3 minutes. Remove and set aside
to cool. When cool enough to handle, cut the salmon into 8 long, thin
strips.
To assemble the salad rolls, have ready a large bowl of warm
water and a clean, dry linen towel. Working with one rice paper wrapper at a
time, dip the wrapper in the water for 5 seconds, turning to wet both sides.
Arrange on the towel. As you assemble the rolls, use ⅛ of the ingredients for
each roll: Lay a small portion of pea shoots, horizontally, on the bottom third
of the wrapper. Top with a small mound of noodles, spreading them horizontally.
Place a piece of salmon, 2 pieces green onion, and 2 sprigs
cilantro horizontally on top. Roll the wrapper over the filling, creating a
cylinder. Roll it halfway over again and then fold in the sides of the cylinder,
envelope style. Continue rolling the wrapper into a finished cylinder. Place on
a platter and continue rolling the rest of the salad rolls. Cover with a damp
paper towel and then with plastic wrap. Set aside at room temperature until
ready to serve. The salad rolls can be made up to 2 hours ahead. When
ready to serve, cut each salad roll in half on the diagonal. Arrange on a
platter or on individual small plates and serve with little bowls of dipping
sauce.
COOK’S NOTES
Rice vermicelli, also called bean threads or cellophane
noodles, are translucent threads made from the starch of mung beans. They have a
wonderful texture once softened. Typically, bean threads come in 2-ounce
cellophane bags, usually bundled in packages of 6 or 8 and wrapped in neon pink
or plastic mesh bags. • Rice paper wrappers (banh trang) are
sometimes labeled “spring roll wrappers.” These are thin, translucent dried
sheets made from rice, water, and salt. They come in various sizes and are
either round or square. They are softened in warm water and used fresh, or they
can be stuffed, rolled, and deep-fried. • Pea shoots (dau miu)
are the delicate, crisp vines and tender leaves of the green pea plant. Pea
shoots taste like a cross between peas and spinach, with a hint of spicy
watercress. Look for these ingredients in well-stocked supermarkets or in Asian
grocery stores.