Steamed Rice Paper Salmon Packets

Recipe Ingredients

1/4 cup	59ml	Sliced water chestnuts - slivered
3 tablespoons	45ml	Rice vinegar
3 tablespoons	45ml	Minced green onions or chives
3 tablespoons	45ml	Minced fresh cilantro
1 tablespoon	15ml	Finely minced or grated ginger
1 teaspoon	5ml	Toasted sesame oil
1		Garlic clove - minced or pressed
1/2 lb	227g / 8oz	Cooked salmon
20		Rice paper rounds - (7" dia)
20		Lettuce leaves (small)
		(or 10 large leaves, halved)
3 tablespoons	45ml	Toasted sesame seeds - (optional)
		Dipping Sauce
1/4 cup	59ml	Rice vinegar
1/4 cup	59ml	Reduced-sodium soy sauce
2 tablespoons	30ml	Finely-minced green onion or cilantro
1 tablespoon	15ml	Mirin (sweet rice cooking wine)
1 teaspoon	5ml	Minced or grated ginger

Recipe Instructions

Seafood Alternatives: cooked shrimp, crabmeat

To make the dipping sauce, combine all the ingredients in a small bowl. Set aside.

In a medium bowl, combine the water chestnuts, vinegar, onion, cilantro, ginger, sesame oil and garlic. Break the salmon into flakes, discarding any skin or bone, and gently stir it into the water chestnut mixture.

Soak 3 sheets of the rice paper in a shallow dish of warm tap water until pliable, about 1 minute. Lay each round flat on the work surface. Spoon a generous tablespoon of the filling in the center of each paper and fold all four sides over the filling. Repeat with the remaining filling and rice paper.

Lay a single layer of the packets, seam-side down, on an oiled steaming rack. Steam, covered, over boiling water until heated through, about 3 minutes. Serve warm or tepid.

To eat, roll each packet in a lettuce leaf, then dip it in sauce and sesame seeds.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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