Vietnamese Spring Rolls with Salmon and Shiitake

Ingredients

For 6 servings

• 450 g salmon boneless, skinless
• 2 handfuls shiitake (sliced)
• 1 Tbsp light soy sauce
• black or white pepper
• a handful of herbs of your choice ((see below))
• ¼ cucumber (julienned)
• ½ a small carrot (julienned)
• 100 g dried rice vermicelli OR 2 handfuls fresh
• 6 - 8 rice paper rounds (bánh tráng)
• dipping sauce (see below)
• sweet chilli sauce click for recipe
• you will also need a shallow bowl of room temperature water
• 2 spring onions (scallions)
• small handful fresh coriander (cilantro)
• 5 mint leaves
• Vietnamese coriander
• Shiso leaves
• Thai basil
• 4 Tbsp fish sauce
• 4 Tbsp lime juice/rice wine vinegar
• ½ tsp palm or white sugar
• Thai Birds Eye Chilli (1 red and 1 green, thinly sliced)
• 1 spring onion (scallion) (thinly sliced)
• ½ clove garlic (finely chopped)
• 2 sprigs fresh coriander (cilantro)