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.
4 people
20 minutes
10 minutes
Ingredients
- 6 sheets Filo Pastry or rice paper wrappers
- 2 tsp Lime juice only
- 1 - Onion thinly sliced
- 60 g Quinoa
- 0.5 medium Red Pepper thinly sliced
- 2 tsp Soy Sauce
- 1 small SuperValu Carrot peeled and cut into matchsticks
- 6 - SuperValu Fresh Mint leaves, chopped
- 120 g SuperValu Smoked Salmon
For the Dip
-
50
g
Greek Yoghurt
-
30
g
Sweet Chilli Sauce
Method
- Cook the quinoa as per the packet instructions. Leave to cool, then add the soy sauce, lime juice and chopped mint. Stir to combine.
- 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.
- 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.
- 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.
- To make the dip, mix together the Greek yogurt and sweet chilli sauce in a small bowl.
- 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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