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Fresh Vietnamese Cold Smoked Huon Salmon Rolls

You can never have enough recipes for rice paper rolls! Perfect for a Sunday lunch with friends or a healthy option for the lunch box, try our Fresh Vietnamese Cold smoked Huon Salmon Rolls.

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    3 limes
    •    1 ginger stalk
    •    6 garlic cloves
    •    6 long red chilllis

    •    2 tsps sesame oil
    •    1/4 cup fish sauce
    •    1/4 cup crushed nuts
    •    200g dark palm sugar
    •    1/2 cup Vietnamese mint
    •    1/2 cup coriander Leaves
    •    12 round rice paper sheets
    •    2 large carrots, julienne cut
    •    100ml tamarind concentrate
    •    1 cup glass or vermicelli noodles
    •    12 slices Huon Premium Cold Smoked Salmon


  1. Peel the garlic and ginger and chop the long red chillies and place into a mortar and pestle with the garlic, ginger. Add coriander roots. Pound until smooth.

  2. Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes.

  3. Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.

  4. Julienne the carrots, cucumber and chilli.

  5. Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables.

  6. Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.

This great family recipe is thanks to Huon Aqua Recipes at


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