Black Rice and Mango Salmon Rolls
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For the dipping sauce
- 1/2 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 inch ginger, grated
- 2 tablespoons honey
- 1/2 tsp Chili flakes
- 1 scallion, green parts only, chopped
For the rolls
- 8 rice paper wrappers
- 1/2 pound cooked and cooled salmon (about 1.5 cups), broken into chunks
- 1 cup cooked and cooled black rice
- 1 ripe mango, sliced thinly
- 1 large carrot, peeled and julienned (thin strips)
- 2 persian cucumbers, julienned (thin strips)
- 8 leaves Romaine, ribs removed and sliced in strips
- 1 handful fresh mint
- 1 handful fresh cilantro
Make the sauce
- Mix all the ingredients in a small bowl and let sit for 15 minutes before serving.
Prep the rolls
- Prepare all of your ingredients and create an assembly line on your kitchen counter.
- Fill a large baking dish with warm water.
- Dip the rice paper into warm water for 5 to ten seconds, it should become pliable. Lay it flat front of you.
- Fold the paper in half, with the flat edge towards you and round edge facing away from you. It should look like a dome shape.
- In the center of the roll, you will start layering your filling. (You should have about 2 free inches on either side).
- Coriander (approx 2 tablespoons)
- Mint leaves (2 leaves)
- Rice (2 tablespoons)
- Sliced carrot
- Sliced cucumber
- Sliced mango
- Salmon (1 ounce)
- Roll the rice paper around the filling tightly and continue rolling the wrap onto itself until it is sealed shut.
- Serve with the sauce and enjoy.
- The components of for the rolls can be made ahead of time: rice, salmon and chopped vegetables.
- The sauce can be kept for up to 1 week in the refrigerator, without the scallions.
- The rolls can be kept in the refrigerator
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