Smoked salmon spring rolls make excellent lunches. Indeed, they have few calories and provide lots of vitamins and minerals thanks to their colourful veggies. Plus, it’s the ideal clean-out-the-fridge recipe! Got leftover shrimps, fish, tofu, or chicken? Excellent! That will be the protein of your spring rolls. You’re vegetarian? Make a version filled with delicious fruits and vegetables: cucumbers, carrots, radishes, fennels, Chinese cabbage, bell peppers, mangos, avocados… Your imagination is the only limit! You will be surprised how tasty spring rolls are when dipped in sauce!
PSST! Did you know rice paper is inexpensive? Indeed, you can get dozens for just a few dollars! Spring rolls are therefore an economical lunch option!
SIMPLY DELICIOUS: Got an addiction to smoked salmon? We understand! Check out this smoked salmon log recipe! It’s a sure hit!
Red cabbage, julienned
Fresh ginger, grated
High-fat plain Greek yogurt
Fill a large bowl with warm water. Soak the rice papers in the water for 5 to 8 seconds.
Place a rice paper unto a clean humid cloth. Then, add the edamames, 30 g (1 ounce) of smoked salmon, and a bit of red cabbage, carrots, and bean sprouts. Make sure not to cover the upper edge and sides.
Roll once and fold in the sides. Finish rolling.
Cut the smoked salmon spring rolls in halves and serve with the sauce.
In a bowl, whisk all the ingredients together vigorously.
Spring rolls cannot be kept for a long a period of time. In fact, they can be stored in the refrigerator for about 1 day. Make sure to wrap them invidually with plastic wrap so they don’t stick together. This way the rice paper won’t tear.
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