Vietnamese Salmon Rolls | Huon Salmon25 minute cooking time19 minute cooking time25 minute cooking time

1 Peel the garlic and ginger and chop the long red chillies. Place those into a mortar and pestle with the garlic and ginger. Add coriander roots. Pound until smooth. 2 Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes. 3 Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining. 4 Julienne the carrots, cucumber and chilli 5 Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables 6 Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.