Smoked salmon, avocado and cucumber cones

Smoked salmon, avocado and cucumber cones
  • 0:33 Prep
  • Makes 12
  • Capable cooks

Featured in
Smoked salmon recipes, Starters recipes


  • 100g vermicelli noodles
  • 12 x 16cm round rice paper sheets
  • green oak lettuce leaves
  • 200g smoked salmon, chopped
  • 1 Lebanese cucumber, trimmed, cut into long matchsticks
  • 1 large avocado, halved, stone removed, sliced
  • 12 mint leaves

Dipping sauce

  • 1/2 cup lemon juice
  • 2 tablespoons fish sauce
  • 1 tablespoon grated palm sugar or brown sugar
  • 3 kaffir lime leaves, veins removed, finely shredded
  • 1 small red chilli, seeds removed, finely chopped


  • Step 1
    To make dipping sauce, combine lemon juice, fish sauce, sugar, lime leaves and chilli in a small bowl.
  • Step 2
    Place noodles into a heatproof bowl. Cover with boiling water and stand for 15-20 minutes or until soft. Drain and rinse in cold water. Using a pair of scissors, roughly cut noodles.
  • Step 3
    Dip rice paper sheets, one at a time, in a bowl of hot water for 10 seconds or until just softened. Put on a wet chopping board and, working quickly, place a lettuce leaf, some noodles, a piece of salmon, a cucumber stick, an avocado slice and a mint leaf onto one half of the wrapper. Fold remaining part of wrapper up over two-thirds of filling and roll, forming a cone.
  • Step 4
    Place rolls on a serving platter and cover loosely with damp paper towels. Cover with plastic wrap and refrigerate until required. Serve with dipping sauce.

  • Author: Dixie Elliott
  • Image credit: Ian Wallace
  • Publication: Australian Country Style



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