Meal Planner

David salmon rice paper rolls


Using rice paper as an alternative to bread is a great way to manage your carbohydrate intake and you can tick a lot of nutritional boxes with the filling. Aiming for easy-to-use veg along with good protein is essential and it makes for a great tasting recipe too. 

Preparation time: 15 minutes

Cooking time: 20 minutes


Serves: 6 people

  • 1 small Carrots
    peeled and cut into matchsticks
  • 6 sheets Filo Pastry
    thawed, or rice paper
  • 2 tsp Lime
    juice only
  • 1 - Onion
    thinly sliced
  • 60 g Quinoa
  • 0.5 medium Red Pepper
    thinly sliced
  • 2 tsp Soy Sauce
  • 6 - SuperValu Fresh Mint
    leaves, chopped
  • 120 g SuperValu Smoked Salmon
For the Dip
  • 50 g Greek Yoghurt
  • 30 g Sweet Chilli Sauce


  1. Cook the quinoa as per the packet instructions. Leave to cool, then add the soy sauce, lime juice and chopped mint. Stir to combine.
  2. Half fill a large, shallow dish with warm water. Place one sheet of rice paper in the water just until soft. Transfer to your work surface.
  3. Place one slice of smoked salmon along one edge of the rice paper. Top with 1 tablespoon of the quinoa mixture and some onion, carrot and red pepper. Roll up tightly, folding in the top and bottom edges to enclose the filling.
  4. Cover the finished rolls with a clean, damp tea towel to prevent them from drying out. Repeat with the remaining rice paper and filling to make five more rolls.
  5. To make the dip, mix together the Greek yogurt and sweet chilli sauce in a small bowl.
  6. Eat the rolls straight away or refrigerate in an airtight container for up to 2 days. Serve with the dip on the side.

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