Salmon & Avocado Rice Paper Salad Rolls

Name: Salmon & Avocado Rice Paper Salad Rolls
Prep time: 35 min
Yield: 4
Ingredients: 8 pcs Rice paper wrappers; 400 g cooked salmon; 2 whole avocado; 150 g carrots; 150 g cucumber; 10 g fresh mint; 10 g cilantro; 60 ml tamari; 15 ml rice vinegar; 10 ml honey; 5 ml sesame oil; 5 g garlic

Fresh rice paper rolls filled with flaked salmon, avocado slices, shredded carrots, cucumber, and fresh herbs. Served with a tamari dipping sauce.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 28 g
Fat: 16 g
Carbs: 15 g

Ingredients

for 4 servings

Rice paper wrappers8 pcs
cooked salmon400 g
avocado2 whole
carrots150 g
cucumber150 g
fresh mint10 g
cilantro10 g
tamari60 ml
rice vinegar15 ml
honey10 ml
sesame oil5 ml
garlic5 g

Method

7 steps

Shred the carrots and slice the cucumber into thin matchsticks.
Slice the avocado into thin wedges and flake the cooked salmon into bite-sized pieces.
Whisk together tamari, rice vinegar, honey, sesame oil, and minced garlic to create the dipping sauce.
Dip each rice paper wrapper in warm water for 5 seconds until pliable and lay flat on a clean surface.
Place a portion of salmon, avocado, carrots, cucumber, mint, and cilantro in the center of each wrapper.
Fold in the sides of the rice paper and roll tightly to enclose the filling.
Serve the rolls immediately with the prepared dipping sauce.