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Continue ShoppingSalmon Summer Rolls
Easy | Mild | 30 min | x2
Spring rolls made from scratch, using smoked salmon, avocado and cucumber as filling served with a tangy lemongrass and mayo dipping sauce. They are fresh, tasty and healthy and can be enjoyed as a snack or light lunch!
Ingredients
| Prawns (peeled, deveined) | 20 pieces |
| Tortilla wraps | 6 sheets |
| Ginger paste | 15 g (1 sachet) |
| Tamarind paste | 15 g (1 sachet) |
| Chilli tamarind sauce | 2 tbsp |
| Cream cheese | 200 g |
| Spring onions | 3 stems |
| Lettuce | 6 leaves |
| Avocado | ½ piece |
| Cucumber, julienned | ½ piece |
| Carrot, grated | ½ piece |
| Garlic | 1 clove |
| Shallot | 1 piece |
Method
1
Make the Dipping Sauce
Combine mayonnaise, lemongrass dressing, and lime juice in a bowl. Mix well and set aside.
2
Prepare the Rice Paper
Place one sheet of rice paper in a bowl of warm water until just softened. Lift carefully and place on a board.
3
Place the Filling
Place a slice of salmon, a slice of avocado, and a little carrot and cucumber on one end of the sheet.
4
Roll the Rice Paper Wraps
Roll once, fold in the sides, and roll up tightly. Repeat with remaining ingredients. Serve with the dipping sauce.