This is my own little take on a Japanese-influenced rice paper roll using raw salmon and the crisp, sour taste of green apple.


Skill level

Average: 5 (1 vote)

Don’t be afraid to get creative when choosing ingredients for your rice paper rolls. There are almost no rules, although avoid soft fruits, as they really don’t work and you’ll be sorely disappointed!


  • 12 medium round rice paper sheets
  • 200 g (7 oz) sashimi-grade skinless salmon fillet, cut into 2-cm (¾ in) thick slices
  • 1 mizuna lettuce, washed and trimmed
  • 2 granny smith apples, cored and cut into matchsticks

Wasabi mayonnaise

  • 125 g (4 oz/½ cup) kewpie mayonnaise
  • 2 tbsp wasabi paste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make the dipping sauce, combine the mayonnaise and wasabi in a bowl. Set aside.

2. Fill a large bowl with cold water. Lay the rice paper sheets, salmon, lettuce and apple in front of you.

3. Dip one rice paper sheet in the bowl of water, turning over and making sure that the sheet is completely wet before shaking off any excess water. Lay the rice paper sheet flat on a clean workbench. Place a few lettuce leaves and apple matchsticks along the middle of the rice paper.

4. Starting with the edge nearest to you, carefully lift the rice paper over the filling, then roll the rice paper and filling away from you. Just before you finish rolling, add a slice of salmon along the length of the roll, then roll up completely. Repeat with the remaining ingredients until you have 12 rice paper rolls, then cut each roll into 2–3 pieces to look like rolled sushi.

5. Top the rolls with a small dollop of wasabi mayonnaise or serve alongside the rolls in dipping bowls.


Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99