Lox Breakfast Summer Roll 燻鮭魚越式春捲
The inspiration for this recipe is my love for both the Vietnamese summer roll and the breakfast burrito. This refreshing rice roll is filled with eggs, Chinese pickled carrots and cucumber, vermicelli, and lox - yes, not shrimp, but lox!
If you have made summer rolls before, you know how fun it is to make them, I always feel like this should be party of the dinner party activity - to have all my guest make them together and eat at the same time! They are best fresh anyway! If you haven’t made them before, don’t worry, it’s fun, and you’ll get a hang of it after your second or third roll. Just remember, even if it’s not picture perfect, they are going to be delicious no matter what! (Also, you can always check out my instagram page for tutorial for all of my recipes here!)
The dressing here can be anything of your desire, or nothing at all. Truthfully the lox and pickled carrot and cucumber are already packed with flavor. So they can definitely be enjoyed on their own.
Lox Breakfast Summer Roll 燻鮭魚越式春捲
Ingredients
Smoked salmon, 4oz, divide into 8 similar sizes pieces
Rice paper, 8
Thin vermicelli, 25g
English cucumber, ¼ thinly sliced vertically using peeler
Small carrots, 1, thinly sliced vertically using peeler
Rice vinegar, 1 ½ TBS
Sugar, 1 tsp
Salt, ½ tsp
Sunflower oil, 1 tsp
Eggs, 2, whisk with a pinch of salt
Cilantro leaves, 5g, chopped, topping
White sesame seeds, topping
Dressing Ingredients (optional)
Fish sauce, 2 tsp
Sesame oil, ½ tsp
Chili oil, ½ tsp
Honey, ½ tsp
Lime juice, from half lime
Instructions
Place the sliced carrots and cucumber in a bowl with salt, sugar, and rice vinegar. Use your hand to massage everything to mix well and make sure all the slices are coated. Set aside for 30 minutes.
Heat the sunflower oil in a nonstick frying pan over medium heat, pour the whisked egg in and swirl the pan a little to create an even and thin layer. Lower the heat to medium low, and let the egg cook undisturbed. Once the surface is set, carefully transfer the egg onto a cutting board. Let it cool a little and then cut it into 4-5” thin strips.
Bring a pot of water to boil and cook the vermicelli according to the package. Once cooked, drain the vermicelli and soak in cold water, set aside.
If using, mix all dressing ingredients together and set aside.
Once both the vermicelli and egg strips are cooled completely, start assembling the roll- prepare a deep dish, fill with lukewarm water. Take one rice paper at a time, soak in the water for 2-3 seconds, take it out and place on a clean work surface. In a vertical direction, place the pickled carrots, cucumber, and some egg strips interchangeably, leaving a 2” space left and right, and about 1” space from the top. Horizontally, top with some vermicelli, and finally place one piece of lox on top. Fold the left and right side in, follow by folding the bottom up, it’s okay some of the filling got folded up. And then carefully and tightly roll it up, make sure not to tear the rice paper open and make sure all the filling stays inside and firmly press the top end to the roll to stick it close. Rest it on a serving platter with the seam facing down. Repeat with the rest.
When ready to serve, drizzle on the dressing and sprinkle with some cilantro leaves and serve.
