Salmon Spring Rolls
- 30 min
- 641 kcal
They might be spring rolls, but we encourage you to enjoy these tasty treats all year round!
Ingredients
4 servings
- 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
- 1/2 cup / 1 dl (100 ml) Japanese soy
- 1 red chili pepper
- 3/4 cup / 2 dl (200 ml) coriander
- 1 lime
Instructions
- Boil the rice according to directions. Let it cool.
- Cut the salmon, avocado, mango in rods.
- Shred the red cabbage.
- Moisten the rice paper to soften.
- Divide the ingredients evenly and make 12 rolls.
- Finely chop the chili and mix it with soy and serve as a dip.
- Divide the lime into wedges, top the rolls with coriander.
