It will still technically be summer when Rosh Hashanah begins this year, so a fresh and delicious Asian style summer rolls filled with some of the traditional simanim eaten on Rosh Hashanah night is a beautiful and light way to begin the festive meal.
Note: To save time use bagged, shredded cabbage and carrots, and any prepared fish you have on hand (even prepared gefilte fish cut into strips).
- Cook Time
- Prep Time
- 6 servingsServings
- 6-ounces skinless salmon fillets
- 1 tablespoon sesame seeds
- 6- rice paper wrappers (8-9-inch diameter)
- 1 ½ cups shredded cabbage (white or red)
- ¾ cup julienned carrots
- 1 Granny Smith apple, peeled and julienned
- ¼ cup pomegranate seeds, white pith removed
Pomegranate dipping sauce
- ¼ cup pomegranate juice
- 3 tablespoons gluten free soy sauce
- 3 tablespoons honey
- 1 teaspoon sesame oil
1. In a small bowl, stir together sauce ingredients and set aside.
2. Pre-heat oven to 350F degrees. Spray a large baking pan with non-stick cooking spray. Place salmon in baking pan and brush with approximately 3 Tablespoons of sauce (reserve remaining sauce for serving). Sprinkle with sesame seeds. Bake salmon for 30 minutes. Cool completely. Slice cooled salmon into ½-inch wide strips.
To assemble summer rolls:
3. Fill a shallow pie plate, or baking pan, with an inch of warm water. Place each rice paper wrapper in the water for about a minute. It will begin to soften and be pliable like plastic wrap when ready.
4. Shake off excess water and place wrapper on a flat surface. Starting at one end, and allowing a 1-inch margin on all sides, layer cabbage, carrots, apple, pomegranate seeds and salmon strips. Fold long edge of rice paper which is nearest the filling over the filling, then fold over sides. Roll up and place seam side down on serving platter. Repeat until all the wrappers and filling are used.
5. To serve: Slice summer rolls in half, if desired, and serve with dipping sauce in a small bowl.