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    Smoked salmon & cucumber summer rolls

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    Smoked salmon & cucumber summer rolls

    By Thuy Diem Pham

    These classic snacks look so pretty and are easy to make. I have switched the usual rice paper for long strips of shaved cucumber, adding a refreshing flavour and crunch. 

    • Gluten Free
    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 8 Serves: 4


    1 midi cucumber
    2 x 100g packs smoked salmon
    1 small carrot, julienned
    50g mangetout, finely sliced
    ¼ x 28g pack coriander, leaves only
    ¼ x 25g pack mint, leaves only
    ¼ x 25g pack chives, cut into thirds
    1 little gem lettuce (optional) 

    Dipping sauce
    1 red chilli, finely chopped (deseeded if liked)
    2 cloves garlic, crushed
    1 passion fruit, pulp only
    30ml Cooks’ Ingredients
    Nam Pla Fish Sauce
    1½ limes, juice

    30g caster sugar

    3 rings of canned pineapple, minced 



    1. Put all the dipping sauce ingredients apart from the pineapple in a bowl and stir until the sugar has dissolved. Add the pineapple and stir again until well combined; cover and chill.

    2. For the rolls, slice about 7.5cm off each end of the cucumber; cut these into matchsticks and set aside. Use a vegetable peeler to shave the remaining cucumber lengthways into strips on all 4 sides, stopping when you get to the seeds. Discard the first few strips (these will be too thin) and aim to get the 8 widest strips you can. 

    3. To assemble, lay one cucumber strip flat on the work surface and put a strip of the salmon on top, leaving about 2cm clear at the end to close the roll. Add a mixture of the thinly sliced vegetables and the herbs, then roll to the end. Try not to get too carried away with the fillings so that you can close the roll securely! Fix in place with a cocktail stick, if needed, and repeat with the remaining ingredients. Serve in a lettuce leaf, if liked, or eat as they are with the dipping sauce, removing the cocktail sticks if used.

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