Salmon Spring Rolls with Coriander Dipping Sauce

Gourmet | March 1995

From Becky Blair

Makes 12 Spring Rolls

For Marinade:

¼ cup seasoned rice vinegar

¼ cup fresh lime juice

2 tablespoons chopped fresh coriander

1 teaspoon grated peeled fresh gingerroot

a 1-pound salmon fillet about 1 inch thick, skinned

For Dipping Sauce:

¼ cup plus 2 tablespoons lime juice

2 tablespoons seasoned rice vinegar

1 tablespoon soy sauce

2½ teaspoons sugar, or to taste

1 tablespoon water, or to taste

2 teaspoons grated peeled fresh gingerroot

2 tablespoons chopped fresh coriander

twelve rounds of rice paper*

48 fresh coriander leaves (about ½ cup loosely packed)

4 T finely minced chives

vegetable oil for frying

Garnish: Coriander sprigs

To make marinade:In a large bowl, whisk together marinade ingredients with salt and pepper to taste.

Cut salmon crosswise into 12 pieces, each about 2½ by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.

Make dipping sauce while salmon marinates:In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)

Remove salmon from marinade and pat dry. Fill a small shallow baking pan or bowl with hot water. Dip 1 sheet of rice paper until pliable, but not limp. It will continue to soften up a bit. Lay it on a round plate. Arrange 1 salmon piece crosswise on sheet, leaving a 1-inch border on the edge closest to you and on each side. Top the salmon with about 4 coriander leaves, 1 teaspoon chives, and salt and pepper to taste. Pull the edge of the rice paper closest to you over the salmon, and then fold in each side, overlapping the top fold. Roll up the rest of the way, snugly. Wrap the filled spring roll in dampened paper towel to help keep it moist. Make more spring rolls in same manner. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets.

Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat ¼ inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.

Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.