Fresh, sashimi-grade salmon: 250 g (chilled)
Extra virgin olive oil: to taste
Salt: to taste
Pepper: to taste
Cucumber: 1
Carrot: 1
Avocado: 1
Red cabbage: 80 g
Greek yoghurt: 150 g
Lime zest and juice: 1
Honey: 1 tsp
Rice paper sheets: 8
Mint leaves: to taste
Coriander leaves: to taste
Sesame seeds: to taste
Fresh rolls are a hugely popular dish in Southeast Asia, particularly in Vietnamese cuisine, where they are made with rice paper and filled with fresh ingredients, spices and aromatic herbs. In recent years, they have also become popular internationally thanks to their lightness and striking visual appeal.
Unlike the spring rolls most commonly known in the West, fresh rolls, also known as summer rolls, are not deep-fried, but served raw with a variety of aromatic herbs and crunchy ingredients inside to contrast with the wrapper.
Traditionally, fresh rolls are made with cooked prawns, rice noodles, lettuce and mint, accompanied by rich sauces made from peanuts or fermented fish.
This version combines raw salmon, cucumber, crunchy vegetables and fresh herbs with a lime yoghurt sauce. A colorful, tasty and highly versatile recipe.
Cut the salmon into thin strips and season with a little oil, salt and pepper.
Cut the cucumber, carrot, avocado and red cabbage into thin julienne strips.
Make the sauce by combining Greek yoghurt, lime zest and juice, honey, salt and pepper. Mix well until smooth. Alternatively, you can use a classic tahini sauce.
Fill a large bowl with lukewarm water and soak a rice paper sheet for a few seconds until it softens.
Place the rice paper sheet on a slightly damp surface and arrange a couple of strips of salmon, the raw vegetables and the herbs in the center.
Fold the sides inwards and roll gently, trying to keep the roll compact.
Repeat with the remaining ingredients.
Cut the fresh rolls in half, sprinkle with sesame seeds and serve with the lime yoghurt sauce.
