Thai Birds Eye Chilli1 red and 1 green, thinly sliced
1spring onion/scallionthinly sliced
½clove garlicfinely chopped
2sprigs fresh coriandercilantro
Mix everything together and leave aside for the flavours to develop while you attend to everything else.
Place the salmon, shiitake, 1 tablespoon soy sauce and a dash of pepper in a large frying pan over medium high heat. There is no need for additional fat, as the fat from the salmon and the liquid from the mushrooms and soy sauce will suffice.
Cook everything for about 3 - 5 minutes, breaking up the salmon as you go along, with your spatula. As the salmon breaks up easily as it's cooking, I don't bother slicing it prior to.
Keep sautéing until the salmon is fully cooked, and all the liquid has dried up.
Transfer to a plate and leave to cool, while you get the vegetables ready.
If you have fresh rice vermicelli, cook them in simmering water for 1 minute.
If you have the dried version, drop them in simmering water for 2 - 3 minutes, keeping a close eye on them, as each brand may be different.
As soon as they are soft, drain, rinse in cool water, drain and set aside until needed.
Salad and Herbs
Julienne (thing long strips) the carrot and cucumber.
You could shred/slice the salad leaves and herbs as in the picture, or leave them whole. It's a matter of preference.
Take a look at the short video or the images for a visual demonstration.
Quickly dip a rice paper in the bowl of water, shake off excess water and lay down on your work surface.
Start with a layer of lettuce.
Follow with a small bunch of the rice noodles.
Next salmon and shiitake.
Then some carrots and cucumber strips.
Finally, a small amount of herbs.
Pick the rice paper edge closest to you and roll over while tucking in the filling with your other fingers.
Fold over one side of the rice paper.
Fold over the other side.
Finish rolling and place with finished spring roll with the fold on the underside.
Serve immediately with the dip and sweet chilli sauce.