David salmon rice paper rolls


Mix up the filling as you please but aiming for easy-to-use veg along with good protein is essential and makes for a great tasting recipe too.

Preparation time: 10 minutes

Cooking time: 20 minutes

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Serves: 4 people

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For the Dip


  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 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 edge 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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