Fresh Spring Rolls with Salmon

Crisp, colorful, and refreshingly light, these fresh spring rolls with salmon are a no-cook appetizer that looks as good as it tastes. Creamy avocado, crunchy vegetables, and lightly salted salmon roll up in delicate rice paper, ready for a bright soy-honey-lemon dip. For more light, fresh meals, try our Quick Chicken and Broccoli Stir-Fry and Zucchini and Tomato Pasta.

Ingredients

• Rice paper
• Avocado
• Carrot
• Iceberg lettuce
• Bell pepper
• Cucumber
• Lightly salted red fish

For the dipping sauce

• Soy sauce
• Honey
• Lemon juice

Instructions

1. Make the dressing: simply whisk the soy sauce, honey, and lemon juice.
2. Julienne the carrot and slice the avocado.
3. Peel the cucumber and cut into sticks.
4. Soak each rice paper sheet in boiling water for 3-5 seconds.
5. Lay flat and roll everything up like a shawarma.

Tips

• Work with one rice paper sheet at a time and keep a damp cloth nearby so the sheets stay pliable.
• Do not overfill the rolls, or they may tear; a modest, even layer rolls most neatly.
• Serve immediately for the crispest texture, and for rolling technique ideas see Serious Eats.

Nutrition: per 100 g: 110 kcal, protein 8 g, fat 2 g, carbs 16 g. For more fresh appetizer ideas, see Allrecipes.