8oz Salmon (cut into 3 parts)
1 Pack Rice Paper Wraps
300g Fine Vermicelli
1 cup of Mint Leaves
1 cup of Thai Basil
1 bundle of Cilantro
1 Cup carrot (Julienne cut)
Cucumbers (Julienne cut)
Lettuce Leaves
2oz Mirin
2oz Sake
2oz Soy Sauce (Naturally Brewed)
1 Tsp Sesame Oil
1 TBSP Sugar
2 Garlic Cloves (Smashed)
2 TBSP Fresh Ginger (Fine Grated)
Make the teriyaki sauce by combining the mirin, sake, soy sauce, sesame oil, sugar, garlic cloves and fresh ginger. Mix well making sure that the sugar is fully dissolved and set aside.
Cook your vermicelli package per instructions. Pour into a colander and run under cold water. Make sure noodles are dry before serving.
Rinse the salmon and cut into 3 pieces. Pat dry using a paper towel and lightly brush the salmon pieces with potato starch. Heat oil in a medium sized skillet and cook the salmon lightly browning the outsides. Set aside.
Remove most of the oil with a paper towel and pour in your teriyaki sauce. As the sauce starts to thicken put your salmon pieces back into the pan and coat the filets with the glaze. Set Aside.
Clean and prepare the garnish
Gather all ingredients and put at proper stations creating an assembly line
Add warm water to a large pie pan, place rice paper in water for 10 seconds, and place on a flat surface such as a wooden board/plate.
Start customizing your roll by adding in ingredients of your choice. The rice paper will soften as you add the filling.
Fold in sides and pull the bottom part of the roll tucking upwards and sealing in all the ingredients.
Repeat until all the ingredients is used up
Serve with your choice of dipping sauce (Nuoc Cham or Peanut Dipping Sauce)
