Pineapple Jalapeno Salami Summer Rolls
July 18, 2017
Make sure to slice everything very very thin or it will be more likely to break the thin wrapper.
After wetting the paper, make the design with the jalapeno, mint, and carrot.
Then top with the sliced pineapple, salami, and rice noodles.
Serve with a chile-honey sauce. Yum!
So bright and vibrant. The sweet pineapple, spicy jalapeno, and deep savory salami balance each other so well.
I almost didn’t put mint in these but I love mint in summer rolls so much and I am so glad I added it in the end.
Pineapple Jalapeno Salami Summer Rolls
- rice paper wraps
- thin sliced jalapeno
- Mint
- julienned carrot
- thin sliced pineapple
- thin sliced salami
- Rice Noodles
- julienned cucumber
- Sesame Oil
- Rice Vinegar
- Fish Sauce
- Honey
- sambol chile paste
- Soy Sauce
Instructions
- cook the rice noodles to package instructions and toss with fish sauce, sesame oil, and rice vinegar to lightly dress. Add in some carrots and cucumbers and stir to combine.
- Make the sauce by mixing the sambol, honey, and soy sauce to desired ratio.
- Dip the rice paper in some water and put it on your flat surface. Arrange the jalapeno, mint, and carrot on the paper spaced out in a nice design.
- Top with the pineappple, then add the rice noodle mixture. Roll tightly.
- Since the slices of pineapple will be thin and plank like, my best method was to shingle them vertically (opposite the way you plan to roll.)
- Serve with the sauce.