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Smoked salmon rice-paper rolls with dipping sauce

Eat yourself happy with these smoked salmon rice-paper rolls! Filled with omega fatty acids and nutritious goods, you’re getting all you need!


For the rice-paper rolls
12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced
For the dipping sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 garlic clove, crushed

For the rice-paper rolls
1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.
For the dipping sauce
1. Whisk all the ingredients together in a bowl. Serve immediately with the smoked salmon rice-paper rolls.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson //

Did you enjoy this wrap option? Use rice paper to make these tropical spring rolls!

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