Smoked Salmon Spring Rolls
Smoked salmon spring rolls with avocado, spinach, romaine, cucumber, red onion, capers, and a mustard vinaigrette.
Prep Time 20 minutes
Total Time 20 minutes
- 1 package rice paper wrappers
- 1 lb. smoked salmon
- 3-4 persian cucumbers sliced on a mandolin
- 1 head romaine lettuce
- 1 small bunch spinach
- 1 small red onion sliced on a mandolin
- 2 avocados sliced
- fresh herbs optional
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- salt and pepper
- 2 tbsp vegan mayonaisse optional
For the dressing, mix the ingredients until emulsified. I like to shake them in a jar.
Pour water into a shallow dish and dip the rice paper for 2-3 seconds per side. Transfer to a damp cutting board. Trust me, it sounds easier than it looks. Add 1 layer of smoked salmon, then cucumber slices, spinach, onion, avocado, capers, herbs, and romaine. They don't all need to be the same. Gently roll like a burrito. Cover with a damp towel to keep fresh.
Calories: 917kcal | Carbohydrates: 87g | Protein: 38g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 1675mg | Potassium: 1740mg | Fiber: 14g | Sugar: 4g | Vitamin A: 21905IU | Vitamin C: 46.3mg | Calcium: 226mg | Iron: 9.4mg