Lilly Nguyen’s Dill Salmon Rolls (Ca Salmon cuon) 



Instructions

1. 1

   Preheat the oven to 200 °C (400 °F). Remove all the fish bones from the fillet before you place it on a baking sheet. Drizzle the fish with the olive oil, season with salt and pepper, then cover it with the dill bunch broken into sprigs.

2. 2

   Bake the salmon for about 15 minutes. The dill sprigs will flavour the salmon and prevent it from drying out.

3. 3

   In a bowl, combine all the sauce ingredients and stir until the sugar has completely dissolved.

4. 4

   Soak the rice paper wrappers in warm water and layer them, placing a damp cloth between each or use plastic rolling mats.

5. 5

   Place a rice paper on a rolling mat or a damp cloth. Layer with the following in order; a lettuce leaf, a little rice vermicelli (which will have been cooked in unsalted boiling water about 1 minute, then rinsed with cold water to remove excess starch), some herbs, some bean sprouts, a little pickled carrots and daikon, and topped with a piece of salmon. Fold the wrapper on the first third of its size, and repeat with the sides toward the centre so as to form a pocket, then roll tightly to create a roll.

6. 6

   Serve the rolls with the sauce for dipping.