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
- Make the dressing: simply whisk the soy sauce, honey, and lemon juice.
- Julienne the carrot and slice the avocado.
- Peel the cucumber and cut into sticks.
- Soak each rice paper sheet in boiling water for 3-5 seconds.
- 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.
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