Salmon Summer Rolls

Easy | Mild | 30 min | x2

Spring rolls made from scratch, using smoked salmon, avocado and cucumber as filling served with a tangy lemongrass and mayo dipping sauce. They are fresh, tasty and healthy and can be enjoyed as a snack or light lunch!


Salmon Summer Rolls ingredients
 Prawns (peeled, deveined) 20 pieces
Tortilla Wraps 6 sheets
Ginger Paste 15g (1 sachet)
Tamarind Paste 15g (1 sachet)
 Chilli Tamarind sauce 2 tbsp
Cream cheese 200g
Spring Onions 3 stems
Lettuce 6 leaves
Avocado ½ piece
Cucumber (julienned) ½ piece
Carrot (grated) ½ piece
Garlic  1 clove
Shallot  1 piece


Salmon Summer Rolls

Make the dipping sauce

Combine in a bowl mayonnaise, lemongrass dressing and lime juice.

Salmon Summer Rolls

Prepare the rice paper

Place 1 roll of rice paper in a bowl of warm water until just softened, lift from the water carefully and place on a board.

Salmon Summer Rolls

Place the filling

Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber on one end of the sheet.

Salmon Summer Rolls

Roll the rice paper wraps

Roll once, fold in sides and roll up. Repeat with the remaining ingredients. Serve with Dipping Sauce.