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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 | 15g (1 sachet) |
| Tamarind Paste | 15g (1 sachet) |
| Chilli Tamarind sauce | 2 tbsp |
| Cream cheese | 200g |
| Spring Onions | 3 stems |
| Lettuce | 6 leaves |
| Avocado | ½ piece |
| Cucumber (julienned) | ½ piece |
| Carrot (grated) | ½ piece |
| Garlic | 1 clove |
| Shallot | 1 piece |
INSTRUCTIONS
1
Make the dipping sauce
Combine in a bowl mayonnaise, lemongrass dressing and lime juice.
2
Prepare the rice paper
Place 1 roll of rice paper in a bowl of warm water until just softened, lift from the water carefully and place on a board.
3
Place the filling
Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber on one end of the sheet.
4
Roll the rice paper wraps
Roll once, fold in sides and roll up. Repeat with the remaining ingredients. Serve with Dipping Sauce.