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Salmon Avocado Spring Rolls

Spring rolls can function as a type of "sandwich" for those who prefer something light as well as low-FODMAP. In the past, I have thought of making spring rolls as a bit of a production, but I have had patients who find them quick and easy enough to make them daily to bring to work for lunch. They taught me that if you plan to make spring rolls daily, you might wish to leave a spring roll-making station permanently set up in a corner of your kitchen. Wash, dry and chill your herbs, and bake your salmon on Sunday afternoons, and they will go together quickly any time! We experimented with a variety of methods for keeping the rice paper just the right moist and chewy texture until lunchtime, and the technique we share below, with the lettuce leaf liner and the wet paper towel wrap, was our favorite.

SALMON AVOCADO SPRING ROLLS

Spring rolls are a beautiful way to eat your vegetables. Once you’ve made a few, the technique for rolling them will be much less mysterious, and you can throw them together anytime you need a change from salads and sautés. This particular recipe includes salmon and avocado, which makes for a filling snack or lunchbox offering.

INGREDIENTS:

 Several brands are available in the US. Ingredients might include rice, tapioca, and water.

Several brands are available in the US. Ingredients might include rice, tapioca, and water.

4 romaine lettuce leaves, halved crosswise
½ pound cooked salmon
1 medium avocado, thinly sliced
1 medium cucumber, peeled, seeded, and sliced in strips
1 cup fresh mint leaves
1 cup chopped fresh basil
8 10- or 11-inch rice papers

PROCEDURE:

 Prep your lettuce, herbs and salmon ahead of time and put them together quickly for a fresh and light "sandwich" later on.

Prep your lettuce, herbs and salmon ahead of time and put them together quickly for a fresh and light "sandwich" later on.

  • Prepare a work surface with all of the filling ingredients within easy reach. Fill a large saucepan or plate with lukewarm water and place nearby. For your rolling surface, prepare a cutting board by oiling it lightly or wrapping it in a thin, dampened cloth.
  • Dip one rice paper into the pan of water for 5-10 seconds, then lay it flat on your rolling surface. Lay a lettuce leaf on top of the wrapper horizontally, closer to you than to the center of the rice paper, and fill the leaf with about 1/8 of each of the filling ingredients.
  • With one hand, hold the long edges of the lettuce leaf together to bundle the filling ingredients; with the other hand, grasp the nearest edge of the rice paper and fold it over the fillings. This is so that the rice paper will only touch the lettuce, and will not be made soggy by the other fillings. Next, fold the sides over the ends of your bundle and roll the whole thing forward to complete the wrap. Continue until all the filling ingredients are used up.
 Wrap your spring roll in a wet paper towel to keep the rice paper texture just right for later. Wet the paper towel in water then squeeze it gently to remove some, but not all, of the water. It should be more than just "damp," but less than "dripping wet".

Wrap your spring roll in a wet paper towel to keep the rice paper texture just right for later. Wet the paper towel in water then squeeze it gently to remove some, but not all, of the water. It should be more than just "damp," but less than "dripping wet".

  • Spring rolls should be served immediately for best results, but they can be held overnight if wrapped in a wet paper towel and stored in a sealed container. For a nice presentation, cut them in half or in quarters with a sharp serrated knife, using a gentle sawing motion. Serve with a sauce of your choice.

Serves: 8

For a printable PDF version of this recipe, click here.

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