Fresh homemade smoked salmon spring rolls

The one meal I struggle the most with to be creative in, is my lunch. I’ve always got way too many ideas for my dinner and when it comes to breakfast I keep it fairly basic & simple, but lunch.. DAMN! I used to think it was the most boring meal of all. Especially when you are at work as you’re quite limited in what you can eat then. I love having fresh baguettes with toppings but they tend to get soggy if you bring them to work. Salads are great too but I just can’t eat them every damn day!

As you probably noticed before, now that I’m travelling through Australia I’ve been introduced to different meals. Mainly Asian cuisine and apart from sushi which I’m probably getting slightly addicted too. There is another fantastic Asian lunch that I’ve now become obsessed with though: rice paper rolls or spring rolls!
Granted, it wasn’t as easy to make as I had hoped. I seriously struggled with the wrapper folding all over the place but after a few minutes I got my technique on point and I was just rollin’ away. What I like about is that you can fill it up with delicious veggies. Add some fish/meat and you can make enough spring rolls for 2 lunches in one night. AND it’s still healthy without being yet another salad. I kept the filling really basic for this first attempt at making salmon spring rolls: smoked salmon, onion (spring, crispy, red onion), red & white cabbage, carrot, cucumber, spinach, and red bell peppers.

Fresh homemade smoked salmon spring rolls

Fresh homemade smoked salmon spring rolls

Reviews

Ingredients:

Adjust Servings
6 6 sheets of rice paper I went for the smaller version - which will give you rice rolls of about 10cm long
1/2 cucumber
1 red bell pepper
2 spring onions
100g smoked salmon
1/8 red cabbage
1/8 white cabbage
1handful fresh spinach
2 carrots
Your favourite dip (mine is sweet chilli)

Directions

1.
Wash & slice up all your fillings apart from the spinach (only wash it).
Make sure everything is chopped into pieces that are long rather than wide, you're basically making matchsticks out of everything.
For the spring onion you need to remove the moustache at the bottom & a cm of the darkest part, then chop the white part into small discs/rounds, and then chop up the dark green parts into thin strips as well. You only need to remove the stems of the spinach if they are too long, the spinach itself does not need to be chopped up.
Mark as complete
2.
Get a bowl of warm (not hot!) water ready that's wide enough to fit your rice paper into.
Dip the paper into the water until every millimeter of it has gone soft.
Try and carefully place it onto your chopping board/plate.
Mark as complete
3.
Start by adding a little bit of the salmon to the center of your rice roll (vertically)
Continue with your other ingredients: onion, cucumber, pepper, cabbages, carrots. End with the spinach.
Fold over the left & ride side of the roll on top of the filling, then take the bottom of the rice roll and fold it over, try to move everything inside and then continue to roll. Enjoy with your favourite dipping sauce!
Mark as complete
Notes
You can replace the spring onions with red onion or crispy onions, or go for a mix of crispy & fresh.

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