Vietnamese Rice Paper Wraps with Salmon

Serves 6


  • 12 Vietnamese rice paper wraps
  • 12 small butter lettuce leaves
  • 12 avocado slices
  • 4 spring onions, cut into very thin strips
  • ½ English cucumber, cut into very thin strips
  • fresh mint sprigs
  • chopped nuts, optional
  • For the Homemade Sweet Chilli Sauce
    • 60ml (¼ cup) white vinegar
    • 45ml(3 tbs)  cold water
    • 60ml (¼ cup) sugar
    • drop of chilli sauce for colour
    • 1 small carrot, chopped


  1. Place rice paper rounds in very warm water for a few minutes or until softened. Remove from the water and place on a dishcloth. Pat dry.
  2. Place a piece of butter lettuce on each wrap. Top with a piece of avocado, spring onion, cucumber and fresh mint sprigs arranging them all in the same direction. Sprinkle with nuts. Fold in the bottom very gently and not too tight, leaving the top open. Fold in the sides and roll up. Do not overfill or they break.
  3. Place in a Tupperware on some damp paper towel. These can be made a day ahead and kept in the fridge in a Tupperware. Serve with sweet chilli sauce – homemade or bottled.
  4. For the Homemade Sweet Chilli Sauce
    • Heat gently to dissolve sugar. Allow to cool. May be refrigerated.