Vietnamese Spring Rolls w/ salmon, avocado & mint

I don't know what the weather is like where you live, but over here it has been pouring for days. I'd like to experience that whole Indian Summer-thing a little bit before fall is really here. When the sun returns, please try these spring rolls. So easy to make, delicious finger food and perfect for a dinner party. 

I am not a pro in making these rolls, aesthetically-wise. Betty from the gorgeous blog Le Jus d'Orange is, however. I wish I'd seen this 'how to' before I made my own rolls. Ah well, let's just call mine  'rustic'. ;)

This week I hope to make some September appropriate recipes. I bought a bunch of figs and apples at the Noordermarkt in Amsterdam Saturday, and they are waiting to be turned into something delicious! I also received a really nice package last week. Linen aprons and towels, made by NOT perfect linen, a family company from Lithuania. Can't wait to show you! But first, these spring rolls!


- there are different ways to make the rolls. Sometimes the rolls are open ended, sometimes only one end is open and other times both ends are closed (like here). 
- it's important to prepare all the ingredients beforehand. Like Betty says in her 'perfect spring rolls' post: to ensure the perfect spring roll: "mis en place and properly moist rice paper". That's all you need. 


Vietnamese spring rolls w/ salmon, avocado & mint + a tahini coconut milk sauce

You need: 

Rice paper
Glass noodles
Smoked salmon
A handful watercress
Fresh mint
1 carrot, cut julienne
1 avocado
olive oil
black sesame seeds

For the dipping sauce

½ cup tahini
¼ cup coconut milk
2 tablespoons fresh lime juice
1 ½ tbsp tamari
1 ½ tbsp honey
1 tsp sriracha sauce

How to make it:

Coat the carrots in olive oil and sprinkle with sesame seeds. 

Take a rice paper and submerge it in a bowl of hot tap water. Leave it for 10-15 seconds until it becomes soft.

Place the wrapper on a plate and add your fillings on the paper. The order in which you do this is not that important..

Fold the bottom half of the wrapper up over the filling, leave it there, tuck in the sides and roll.

Repeat with the remaining filled wrappers.

To make the sauce, combine all the ingredients and stir together until combined. Sprinkle with a few black sesame seeds. 

Dip the summer rolls in the tahini coconut sauce and enjoy!