Raw Salmon Fresh Spring Rolls

Salmon: Remove the pin bones from the salmon using tweezers. Cut into 1cm-thick slices, then cut each piece into slim batons. Place in a bowl and toss gently with both sauces.

To assemble: Fill a wide shallow bowl with warm water. Soak a rice paper briefly in water until just softened, then place it on the bench. Don’t let the wrapper get too soft or it will disintegrate.

Arrange a line of mint leaves, salmon, vermicelli, cucumber and capsicum across the bottom of the wrapper.

Fold the bottom of the rice paper over the filling and roll up tightly into a long cylinder, folding in the sides as you roll.

Place each roll on a plastic wrap-lined tray, making sure they are not touching. Repeat with the remaining wrappers and filling. If you are not serving the rolls immediately, cover with plastic wrap and refrigerate.

To serve: Cut each roll in half on the diagonal and arrange on serving plates with the dipping sauce. 

Carrot and Miso Dipping Sauce
Put the carrots, orange juice and salt in a small saucepan with enough water to cover by 2cm. Bring to the boil and cook until the carrots are very soft. Drain off any excess liquid into a bowl and set aside.

Put the carrots into a food processor or blender and add all the remaining ingredients. Season with salt and process until smooth, adding a little of the cooking water if needed to get a dipping consistency.  Makes about 1 cup