Salmon & Pink Ginger Rice Paper Wraps with Avocado

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Salmon & Pink Ginger Rice Paper Wraps with Avocado calories by ingredient


Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 24

Ingredients

    23 rice paper wrappers
    ¼ cup coriander leaves
    ¼ cup sliced pink ginger
    300g hot-smoked salmon
    1 perfect avocado, halved, stone removed, peeled & sliced
    1 large red pepper, roasted & diced
    4 kaffir lime leaves, finely shredded
    2 Tbsp sesame seeds, toasted

    DRESSING
    2 Tbsp lime juice
    ½ tsp sugar
    ½ tsp freshly ground coriander seeds
    1 tsp sesame oil
    1/8 tsp salt

Directions

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.