| Gravlax Mango Spring Rolls |
|
These refreshing spring rolls are a wonderful appetizer on a hot summer day.
The sweet, sour, and salty flavors make an interesting and complex dish that
does not need deep-frying or even a sauce to dress it up. If you can plan
3 days in advance, you can make your own
Gravlax, which is easy and fun.
Note:Rice paper wrappers and Thai fish sauce are available in Oriental grocery stores. |
| Makes 8 rolls |
 |
|
| Ingredients | Directions |
|
2/3 Lb Gravlax (smoked salmon) |
If you make your own gravlax, discard the skin, and cut the fillets into 2 1/2" long strips 2/3" thick. |
|
1 Mango |
Peel the mango, and cut into 1/4" thick sticks (like french fries). |
|
1 cucumber |
Peel and seed the cucumber. Cut into 1/4" thick sticks (like french fries). |
|
Large handful of watercress Large handful of cilantro |
Remove thick stems of the watercress sprigs, but
keep the leaves attached to the stems. Take cilantro leaves off the stems, and discard the stems. |
|
2 limes 2 Tbsp Thai fish sauce (nam pla) |
Section the lime and chop into 1/4" bits. Mix lime and fish sauce in a small non-reactive bowl. |
|
Boiling water 8 rice paper wrappers (9" in diameter) |
Pour boiling water into a 2" deep round
pyrex dish or skillet. Submerge one rice paper into water. Wait 20-30 seconds or
until the skin is soft and pliable. Remove the rice paper from water being careful not to tear
it.
You can help yourself with a fork if the water is too hot.
Place the rice paper onto a cutting board or a clean counter. Pat dry with a paper towel. Place a piece of gravlax on the third of the rice paper closest to you (if using store bought sliced gravlax, fold each slice to form a 2/3" thick piece, 2 1/2" long). Top gravlax with 4 mango sticks, 2 cucumber sticks, 5 cilantro leaves, and 6-8 watercress sprigs. Sprinkle with 1/2 tsp lime fish sauce mixture. Roll the rice paper away from you to enclose the filling. Gently pull towards you with your fingers to pack the filling tightly inside the rice paper. Fold the sides and finish rolling away from you. Set onto a plate and keep the finished rolls covered with a damp paper towel. Continue making the rest of the rolls replacing the boiling water in the round dish every 2-3 rolls to make sure it's very hot. If not serving immediately, cover rolls with damp paper towel and then plastic wrap and refrigerate for up to 2 hours. |