Smoked Salmon & Basil Rolls



  • Rice Paper Wraps
  • Bowl of Warm Water
  • Fresh Basil
  • Pack of Smoked Salmon
  • Cream Cheese
  • Shaved Carrots
  • Thinly Sliced Red Peppers
  • Thinly Sliced Red Onion
  • Bibb Lettuce
  • Bagel Seasoning
  • Thai Peanut Sauce for Dipping


Slice slab of smoked salmon lengthwise in the number of Basil Rolls you are preparing.
I get about 5 rolls with one pack of smoked salmon.
Set aside.

Each roll needs about 1-2 TBSP of cream cheese.
Roll the cream cheese in your hand into a thick “noodle”, about 4-5 inches long.
Set aside

Use a mandoline slicer to prepare your Carrots, Red Onion, and Red Pepper.
If you don’t have a mandoline slicer, use a sharp knife to THINLY slice these vegetables.
The thinner you can manage with the produce will yield easier rolls to make.
Set aside.

Prepare each roll one at a time: (if you try to wet all the wraps at once, you will have difficultly rolling them all in the end)
Dip the entire single pice of Rice Paper Wrap in the warm water, submerging it for at least 5-10 seconds. Remove the Rice Paper from the warm water and place flat on a hard surface.

Place 3-4 pieces of sliced Red Onion at one end of the damp Rice Paper Wrap, and continue to layer 3-4 pieces of shaved Carrot, 3-4 pieces of sliced Red Pepper, 1-2 Basil leaves, 1 slice slab of Smoked Salmon, Cream Cheese, Bagel Seasoning, and top with a good handful of Bibb Lettuce.

Fold the end of the roll where you placed all your ingredients then fold sides in on the roll. Begin to roll the entire piece closed. The roll will be easier to eat the tighter you roll it, but avoid tearing the damp rice paper.

After making each roll individually, place finished rolls on a wet paper towel to avoid it sticking to a service and/or tearing.

Serve chilled and dip with your Thai Peanut Sauce!


Alternative Dipping Saucing:

Red Onion Sweet Vinegar Sauce


  • 1/2 cup White Vinegar
  • 1/4 cup White Sugar
  • 1/8 cup diced Red Onion
  • 1/2 tsp Mustard Powder
  • 1/2 tsp Ground Ginger


Mix all ingredients into a small boiler.
Simmer for 5 minutes.
Serve chilled.

Storing Rolls:

If you are making your rolls ahead of time for a great appetizer or meal prepping, be sure to store them wrapped in individual-DAMP paper towels. The rice paper tends to dry out after being stored, and this method assures a tasty perfect roll. This recipe can be stored at 48 hours maximum.

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