Salmon & Pink Ginger Rice Paper Wraps with Avocado
- Number of Servings: 24
Ingredients
23 rice paper wrappers¼ cup coriander leaves¼ cup sliced pink ginger300g hot-smoked salmon1 perfect avocado, halved, stone removed, peeled & sliced1 large red pepper, roasted & diced4 kaffir lime leaves, finely shredded2 Tbsp sesame seeds, toastedDRESSING2 Tbsp lime juice½ tsp sugar½ tsp freshly ground coriander seeds1 tsp sesame oil1/8 tsp salt
Dip rice paper wrappers one at a time in a saucepan of just-boiled water for about 10 seconds to soften. Transfer to a wet board and place a small stack of coriander leaves, ginger, salmon, avocado, red pepper and lime leaves on each wrapper. Fold, roll or wrap each one into a parcel.
If not serving them immediately, put the rice paper rolls on a plate lined with a double piece of obsorbent kitchen paper that has een run under the cold tap and gently squeezed. Drape the rolles with another two pieces of damp absorbent paper, then cover in plastic wrap and refrigerate for up to two hours.
Mix all the dressing ingredients together in a bowl and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
If not serving them immediately, put the rice paper rolls on a plate lined with a double piece of obsorbent kitchen paper that has een run under the cold tap and gently squeezed. Drape the rolles with another two pieces of damp absorbent paper, then cover in plastic wrap and refrigerate for up to two hours.
Mix all the dressing ingredients together in a bowl and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 90.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 168.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
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