Salmon 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

Salmon Summer Rolls 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
Salmon Summer Rolls

Make the dipping sauce

Combine in a bowl mayonnaise, lemongrass dressing and lime juice.

2
Salmon Summer Rolls

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
Salmon Summer Rolls

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
Salmon Summer Rolls

Roll the rice paper wraps

Roll once, fold in sides and roll up. Repeat with the remaining ingredients. Serve with Dipping Sauce.