Salmon Rice Spring Rolls

SpringRolls Main SpringRolls Main
4 people 0 minutes 30 minutes


  • 0 - Black Pepper to season
  • 1 - Fresh Egg hard boiled
  • 1 tbsp Mayonnaise
  • 1 - SuperValu Avocado diced
  • 100 g SuperValu Cucumber diced
  • 0 - SuperValu Iceberg Lettuce 12 leaves
  • 1 tin SuperValu Red Salmon in brine
  • 0 - SuperValu Salt to season
  • 2 - SuperValu Scallions chopped
  • 1 - SuperValu Tomato diced
  • 3 drops Tabasco Sauce
  • 1 tsp Worcestershire Sauce


  1. Drain the salmon and place in a bowl. Add the diced cucumber, tomato, chopped egg, diced avocado, chopped spring onions and mayonnaise. Season lightly with some salt and pepper.
  2. Add the Worcestershire sauce and Tabasco and mix gently with your hands.
  3. Soak 12 sheets of rice paper in a bowl of warm water, one by one, then remove and place on a kitchen towel to remove excess water.
  4. Lay the rice paper onto a plate and then place a lettuce leaf on it. Add a spoonful of the salmon mixture in the centre.
  5. Roll the paper, folding in the edges toward the centre, the roll.
  6. Repeat for the remaining mixture.
  7. Keep the rolls in the fridge until ready to serve.
  8. Serve with some chilli tamarin sauce. 
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