Rice Paper-wrapped Salmon in Herbs with Balsamic Dressing


1 tbsp vegetable oil
1 tsp chili oil
1 tbsp minced garlic
1 tbsp chopped chives
1 tbsp minced basil
1 tbsp minced cilantro
1 green onion, thinly sliced
salt and pepper to taste
4 (8-inch) round rice paper wrappers
1 lb salmon fillet, skin removed, cut into 4 equal pieces


2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil


  1. In a small bowl, combine vegetable oil, chili oil, garlic, chives, basil, cilantro and green onion. Season with salt and pepper. Set aside.
  2. Half-fill a large heatproof bowl or pot with boiling water. Using tongs or chopsticks, immerse one sheet of rice paper at a time in water until soft and pliable, about 5 seconds. Remove and pat dry with a paper towel. Place sheet on a flat, dry surface.
  3. Lay a piece of salmon in the middle of the rice paper sheet and cover with one-quarter of the herb mixture. Fold the bottom half and sides of the rice paper over the salmon, then roll into a tight bundle. Set aside. Repeat until all wrappers are filled.
  4. To prepare the dressing, in a small bowl, combine vinegar and olive oil. Set aside.
  5. In a nonstick skillet, heat oil over medium-high heat for 30 seconds. Add bundles, season with salt and pepper and saute until the wrapper is crisp and golden, about 3 minutes per side. Reduce heat if the wrapper browns too quickly.
  6. Transfer fish bundles to a warm platter and drizzle with balsamic dressing. Serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

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