Vietnamese-Style Summer Rolls with Smoked Salmon and Additions (Gỏi Cuốn)

Contains:  Seafood, potential legumes.  Is:  Gluten-free, soy-free if without most typical dips, finger food.  

summer roll, Vietnamese, smoked salmon, recipe

The dip I used contained soy, from a legume, although I don’t specify a dip for you to use in the recipe proper.  There are many options, and some are soy-free — as well as choosing none at all.  

As neither trout nor salmon nor lobster are native to Vietnamese waters, this is a dish made “in the style of”.  In this case, the main similarity is that the rolls are wrapped in rice paper, and there are a few southeast Asian ingredients also included.  You are also welcome to make a Nuoc Cham dipping sauce, should you wish. But overall many of the ingredients are NOT Vietnamese.

recipe, Vietnamese, smoked salmon, summer roll

This is actually also made for the “Appetizer” challenge from the Facebook group, #Fish Friday Foodies, a monthly event organized around one theme or another.  (You’d really need a blog space to post your own said recipes, just to note, should you join.)  The list of blog recipes created for this month’s challenge are linked at the end of this post.  I’m sure some join just to read recipes, too, but I believe you still need a web URL.  

This recipe was made using a smoked trout pate or spread.  Mine came from a local source (well, based in Vermont). If you can’t find such a spread, you may need to make your own, or substitute in some other spreadable of your choice.  However, I’ve seen some smoked trout spreads in larger supermarkets.  ALERT, ALERT, ALERT:  I made the above, but I accidentally deleted the photos and had to make this dish again.  The smoked trout pate was no longer available, alas.  So I ended up with “Seafood and Lobster Dip”.  I’ll post both recipes below, but note that the photos all come from the second endeavor.  

I use shirataki/white yam/konjac noodles – rice noodles (thin vermicelli types are best) are readily substitutable.  Mung bean noodles are also a possibility here.  Prepare these according to package instructions.  The shirataki is more Japanese than Vietnamese, but I rather like this texture in summer rolls.  (You will find some shirataki noodles that are made from tofu/soybeans; read labels if soy is an issue for you!)  This noodle has keto benefits, but since I am not doing keto (even if I am preferentially low-carb), I’m simply using this from a favored (for me) textural standpoint in certain dishes. 

NOTE:  I rolled these up on a plate.  I found it easier back when I used my bamboo cutting board as the rolling surface – the rice wrap papers didn’t try to adhere so much to the surface I was rolling from.  Preferentially, use a bamboo board!

A great explanation of the differences between Spring and Summer rolls, Vietnamese style, can be found here:  https://theculturetrip.com/asia/vietnam/articles/spring-rolls-and-summer-rolls-whats-the-difference/

Prep Time:  20 or so minutes, but if this is the first time making summer rolls or similar items, add on to the learning-curve time!  Also depends on how many you make.
Cook Time:  Just for the noodle portion.
Rest Time:  Noodle portion should be chill.
Serves:  An appetizer, count on 3 rolls per person?
Cuisine:  Vietnamese-style, but not authentic.
Leftovers:  Eat within a day.

Vietnamese-Style Summer Rolls with Smoked Trout Pate & Smoked Salmon

INGREDIENTS:  

  • 3.5 – 4 ounces white rice or shirataki, rice , or mung bean noodles, of vermicelli or similar thickness.  Make according to package directions, drain, set aside and allow to cool.  Cover with a damp cloth/towel if you aren’t doing the rest of the steps immediately.  
  • rice wrap papers.  
  • smoked salmon, separate the slices.  (Some brands are better than others in keeping the integrity of a slice together, but with these rolls it really won’t matter.)  One slice is usually good per roll, but depends on how your particular smoked salmon is sliced…
  • 1 ounce or so of smoked trout pate, with a small spoon to hand. 
  • 1 ounce or so of cream cheese.
  • small cucumber, sliced into close to toothpick sizes.  Skinning is optional, but recommended for those large supermarket cukes.
  • A teaspoon or two of lemongrass paste.  

Choose among a variety of the below:  

  • Baby bok choy, chopped coarsely.
  • Mung bean sprouts.  
  • Green onion / scallion, chopped into 1 – 1.5 inch lengths.
  • Finely diced red onion.
  • 1/2 avocado, skinned and de-pitted.  Make narrow slices for adding to the rolls.
  • Capers, a few per roll.  
  • Cilantro to taste (or, not).  Cilantro stems do not need to be discarded.  Chop lightly.  
  • Leaves of fresh mint or Thai basil will always be welcome here.  Prepare by separating from stems after washing.  Chop lightly.  
  • ??? (Your choice…)

METHODS:  

Prepare the shirataki or rice noodles as per package, set aside to cool.  

Meanwhile, prep all other ingredients so you are ready when it is time to roll your rolls.  

Set up your workstation in a place you are unlikely to drip on things you don’t want to drip on.  (Like your laptop?)  In a shallow large bowl or deep plate, add hot/warm water.  Set by your workstation.  

Wet your rice wrappers ONE AT  A TIME with the warm water, lay it down flat on your rolling surface, set your ingredients (I’d use the salmon first) in a line across a space just below the middle of the rice wrapper disc.  Leave about an inch (2.5 cm) space un-cluttered with additions at both ends of the future roll.  Smear or spread a little of the trout pate upon the salmon, along with a little cream cheese.  

With any noodles, add a thin layer of some, now. (An interesting taste treat:  splash with a dash of sesame oil, or roasted sesame seeds!)

Add a little bit of the rest of the ingredients you have decided to use, and be warned that you’ll be tempted to overstuff your first roll.  But they don’t all have to be atop the smoked salmon!  Just close… 

Starting from the part of the rice paper closest to you, begin to roll up the rice paper towards the line of seafood and veggies.  Roll into this line, and to the halfway mark of the rice paper.  

Tuck those edges I had you reserve on the right and left in and over the line of seafood/veggies.  Tuck down hard to roll your roll tight, and continue rolling until the summer roll is complete.  Set aside, and ONLY NOW do you begin to wet down your next summer roll wrapper!  (Too early, or too much, and the thing will disintegrate!)  

You need to prepare these the same day you serve them, for best flavors.  

vietnamese, summer roll, recipe, smoked salmon

Vietnamese-Style Summer Rolls with Seafood and Lobster Dip & Smoked Salmon

INGREDIENTS:  

  • 3.5 – 4 ounces white rice or shirataki, rice , or mung bean noodles, of vermicelli or similar thickness.  Make according to package directions, drain, set aside and allow to cool.  Cover with a damp cloth/towel if you aren’t doing the rest of the steps immediately.  
  • rice wrap papers.  
  • smoked salmon, separate the slices.  (Some brands are better than others in keeping the integrity of a slice together, but with these rolls it really won’t matter.)  One slice is usually good per roll, but depends on how your particular smoked salmon is sliced…
  • 1 ounce or so of Seafood and Lobster Dip, with a small spoon or table knife to hand.   (Note – any type of seafood spread in a mayonnaise base will work.)
  • small cucumber, sliced into close to toothpick sizes.  Skinning is optional, but recommended for those large supermarket cukes.
  • Snow peas, chopped into smaller portions.

Choose among a variety of the below:  

  • Baby bok choy, chopped coarsely.
  • Mung bean sprouts.  
  • Green onion / scallion, chopped into 1 – 1.5 inch lengths.
  • Thin sliced sections of leek, the white part.  
  • Cilantro to taste (or, not).  Cilantro stems do not need to be discarded.  Chop lightly.  
  • Leaves of fresh mint or Thai basil will always be welcome here.  Prepare by separating from stems after washing.  Chop lightly.  
  • ??? (Your choice…)

METHODS:  

Prepare the shirataki or rice noodles as per package, set aside to cool.  

Meanwhile, prep all other ingredients so you are ready when it is time to roll your rolls.  

Set up your workstation in a place you are unlikely to drip on things you don’t want to drip on.  (Like your laptop?)  In a shallow large bowl or deep plate, add hot/warm water.  Set by your workstation.  

Wet your rice wrappers ONE AT  A TIME with the warm water, lay it down flat on your rolling surface, set your ingredients (I’d use the salmon first) in a line across a space just below the middle of the rice wrapper disc.  Leave about an inch (2.5 cm) space un-cluttered with additions at both ends of the future roll.  Smear or spread a little of the seafood dip.  Add a small dollop of the lemongrass paste in a couple of sections of the future roll.  

With any noodles, add a thin layer of some, now. (An interesting taste treat:  splash with a dash of sesame oil, or roasted sesame seeds!)

Add a little bit of the rest of the ingredients you have decided to use, and be warned that you’ll be tempted to overstuff your first roll.  But they don’t all have to be atop the smoked salmon!  Just close… 

Starting from the part of the rice paper closest to you, begin to roll up the rice paper towards the line of seafood and veggies.  Roll into this line, and to the halfway mark of the rice paper.  

Tuck those edges I had you reserve on the right and left in and over the line of seafood/veggies.  Tuck down hard to roll your roll tight, and continue rolling until the summer roll is complete.  Set aside, and ONLY NOW do you begin to wet down your next summer roll wrapper!  (Too early, or too much, and the thing will disintegrate!)  

You need to prepare these the same day you serve them, for best flavors.  

For some visuals to assist you in rolling summer rolls, please check my old posts, Vietnamese Summer Rolls and  Greek Stuffed Grape Leaves (Dolmas) with Lamb.   Cross-cultural same principles!  Expect that you’ll likely overfill your first roll or two!  Hey, tasty chef’s snack!

smoked salmon, vietnamese, recipe, summer roll

This recipe is a part of the Fish Friday Foodies posting for this month.  

This recipe is also shared with:    

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Appetizers, Asian & Asian Influenced, Cooking, Seafood and tagged , , , , , , , , , . Bookmark the permalink.

14 Responses to Vietnamese-Style Summer Rolls with Smoked Salmon and Additions (Gỏi Cuốn)

  1. wendyklik says:

    This is a perfect little appetizer to pick up and munch. Close enough to traditional for me even if some of the items are not. Great flavor profile.

  2. Swathi says:

    I have some rice papper in my pantry I am going to try this summer rolls. Looks delicious great appetizer of all time.

  3. culinarycam says:

    I have never tried these rolls with smoked salmon. That looks delicious.

  4. I don’t know why I haven’t tried like this before. They sound so good. Yum! Thanks for sharing at Fiesta Friday party!

  5. Karen says:

    I love fresh summer rolls! They are so easy and all of the flavors go so well together. Plus, there’s dipping sauce!

  6. Sneha Datar says:

    They are so attractive and colorful.

  7. I can’t say enough how much I love summer rolls. It’s THE perfect appetizer! Though I can easily make dinner out of them. Btw, just a friendly reminder you’ll be cohosting Fiesta Friday #395, which starts tomorrow – yikes!! How is it going to be Friday again so soon?

  8. helenfern says:

    Thanks for sharing at the What’s for Dinner party – enjoy your weekend.

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