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Photo of Sesame seared salmon and asparagus rolls by WW

Sesame seared salmon and asparagus rolls

Total Time
1 hr 25 min
15 min
10 min
Soy and sesame grilled salmon rolls filled with vegies and fresh coriander rolled up in large wombok leaves.


Sesame oil

2 tsp

Reduced salt soy sauce

60 ml, (1/4 cup) plus 2 tbs extra for dipping

Skinless salmon

300 g

Vermicelli rice noodles

50 g

Sesame seeds

1 tsp, lightly toasted

Fresh coriander

2 tbs, chopped


16 spear(s), trimmed, halved

Chinese cabbage (wombok)

4 cup(s), (8 large leaves)

Red capsicum

1 small, thinly sliced


1 medium, shredded

Oil spray

1 x 3 second spray(s)


  1. Combine sesame oil and 1 tablespoon soy sauce in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover and chill in fridge for 1 hour to marinate.
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Chargrill salmon for 2 minutes each side or until cooked to your liking. Set aside to cool. Break salmon into large flakes.
  3. Meanwhile, cook noodles following packet instructions or until tender. Drain and cool under cold water. Drain. Place noodles in a bowl. Using scissors, cut noodles into 5cm lengths. Add sesame seeds, coriander and 2 teaspoons soy sauce and toss to combine.
  4. Cook asparagus in a medium saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold running water. Drain.
  5. Place ¼ of noodle mixture in the centre of each wombok leaf. Top with salmon, asparagus, capsicum and carrot. Fold up sides and roll leaves to enclose filling. Serve with extra soy sauce.