Summer rolls with crispy salmon

Ingredients for 16 servings:

• 2 garlic cloves
• 1 red chili pepper(s)
• 80 ml fish sauce
• 60 ml rice vinegar
• 3 limes, juice
• 1 tbsp brown sugar
• 1 tbsp sesame seeds, roasted
• 100 ml water
• 3 spring onions
• 200 g carrot(s)
• 100 ml apple cider vinegar
• 100 ml water
• 5 tbsp salt
• 100 g sugar
• 1 tbsp mustard seeds
• 2 star anise
• 100 g glass noodles, thin
• 1 tbsp oil
• 2 stalk(s) celery with leaves
• 1 cucumber(s)
• 8 stalks of Thai basil
• 8 stalks of coriander
• 400 g salmon fillet(s)
• 100 ml mirin
• 100 ml soy sauce
• 100 g panko or breadcrumbs
• 1 tbsp sesame seeds, chopped and roasted
• Oil for frying
• 16 sheets of rice paper, 20 cm Ø

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

Viki Fuchs original recipe

1. For the Nuoc Nam Pha dip, finely chop the garlic. Clean and wash the chili pepper, halve it lengthwise, remove the seeds, and finely dice it. Finely slice the spring onion. Mix with the chili, garlic, fish sauce, rice vinegar, lime juice, sugar, sesame seeds, and 100 ml water. 2. Peel the carrots and cut them into fine strips. Place them in a sterile jar with a capacity of approximately 250 to 300 ml. Briefly boil the vinegar, water, salt, sugar, and spices in a saucepan and dissolve the sugar. Pour the hot liquid into the jar with the carrot strips and seal immediately. Let it cool to room temperature. Then store in the refrigerator, ideally overnight. 3. Prepare the glass noodles according to the package instructions, drain well, and toss with oil to prevent them from sticking. Wash the celery and cut it into pieces about 10 cm long. Set the celery leaves aside. Cut the celery pieces into very thin sticks. Peel the cucumber into strips, quarter lengthwise, remove the seeds, and cut into thin, long strips. 4. Cut the salmon fillets into long strips (approx. 4 cm). Mix the panko and sesame seeds in a deep plate. Also mix the mirin and soy sauce in a deep plate and briefly marinate the salmon strips in it. Then toss the salmon strips in the panko and sesame seeds. Fry the salmon strips in hot oil in a pan until golden brown on all sides. Drain on kitchen paper. 5. Soak 1 sheet of rice paper in cold water for approx. 10 seconds and spread it out flat on a kitchen towel with the rough side down. Stack the glass noodles, carrots, celery, celery leaves, and cucumber in the center of the bottom third of the rice paper, place a salmon strip next to each one, and scatter the herb leaves on top. Place the rice paper tightly over the filling from the bottom and then fold the sides in over the filling. Carefully and not too tightly, roll the filling into the rice paper into long rolls. Repeat this process. Place the finished rolls side by side on a baking sheet lined with a lightly damp kitchen towel and cover with another lightly damp towel until ready to serve. (The rolls must not touch each other, otherwise they could stick together.) 6. Arrange the summer rolls on a large platter or plates and serve with the nuoc nam pha dip. Viki’s tip: The pickled carrots will keep for several months if stored unopened in a cool, dark place.