Pour just-boiled water from the kettle over the rice noodles in a bowl and soak for 5 minutes until soft. Drain, rinse cold and snip into shorter lengths.
Drain and flake the salmon. Cut the cucumber, carrot and avocado into thin strips and pick the mint and cilantro leaves.
Fill a wide shallow dish with warm water. Dip one rice paper sheet for about 10 seconds until just pliable and lay it flat on a damp board.
Place a little noodle, salmon, vegetables and herbs on the lower third, fold the bottom over, fold in the sides and roll up tightly. Repeat with the rest.
Whisk the peanut butter, tamari, lime juice and 1 to 2 tbsp of hot water into a smooth dipping sauce and serve with the rolls.
Tips
Store-bought rice paper is about 10 calories a sheet.
Photo: T.Tseng, Wikimedia Commons, CC BY 2.0
5 min
10 min
15 min
40 min