They might be spring rolls, but we encourage you to enjoy these tasty treats all years around!

  • 30 minutes
  • 4 servings
  • 641 calories

Ingredients

  • 1/2 cup / 1 dl (100 ml) black whole grain rice
  • 14 oz / 400 g salmon fillet
  • 1 avocado
  • 1 small mango
  • 3/4 cup / 2 dl (200 ml) red cabbage
  • 1/2 cup / 1 dl (100 ml) beetroots sprouts
  • 3/4 cup / 2 dl (200 ml) sliced iceberg lettuce
  • 12 rice paper

Dipp

  • 1/2 cup / 1 dl (100 ml) Japanese soy
  • 1 red chili pepper
  • 3/4 cup / 2 dl (200 ml) coriander
  • 1 lime

Instructions

  1. Boil the rice according to directions. Let it cool.
  2. Cut the salmon, avocado, mango in rods.
  3. Shred the red cabbage.
  4. Moisten the rice paper to soften.
  5. Divide the ingredients evenly and make 12 rolls.
  6. Finely chop the chili and mix it with soy and serve as a dip.
  7. Divide the lime into wedges, top the rolls with coriander.

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