16 large round rice paper sheets
16 slices smoked ocean trout
2 Lebanese cucumbers, trimmed and julienned
1 red capsicum, de-seeded and julienned
2 medium carrots, peeled and finely julienned
1 bunch coriander, leaves picked
Lemon dipping sauce
2 lemons, juiced
2 star anise
1 red chilli, de-seeded and finely chopped
¼ cup sugar
2 teaspoons light soy sauce
Prep: 15 mins | Cooking: 5 mins | Serves 4
Fill a wide shallow bowl with warm water. Place one of the rice paper sheets into the bowl ensuring that it is covered with water. Stand about 30 seconds or until softened, transfer to a clean board.
Place one of the slices of smoked salmon in the centre of the rice paper sheet and top with some of the cucumber, red capsicum, carrot and coriander.
Fold two sides of the rice paper over the filling, roll up. Repeat with the remaining rice paper sheets.
Serve with the lemon dipping sauce or Thai sweet chilli sauce.
To make dipping sauce, place all the ingredients in a small saucepan and simmer over a medium heat for 5 minutes. Allow to cool before serving.