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