How to make healthy rice paper rolls

How to make healthy rice paper rolls

Our cooking expert Lucy Kelly shares the secrets to making this impressive meal.

Grilled salmon rice paper rolls

5 SmartPoints® per serve
Prep time: 10 min + 1 hour marinating  |  Cook time: 5 min  |  Other time: 20 min pickling
Serves: 4


2 tbs hoisin sauce
2 tbs soy sauce, reduced-salt
300g skinless salmon (buy 2 x 150g fillets)
1 ½ tbs, Seasoning, Sushi
1 medium fresh cucumber, seeded, cut into batons
1 large carrot, cut into batons
8 individual rice paper roll wrappers (20cm diameter)
80g baby spinach leaves
½ cup fresh coriander
½ cup fresh mint
1 tbs roasted peanuts

Step 1

Combine half the hoisin sauce with half the soy sauce in a shallow glass or ceramic dish. Add the salmon and turn to coat. Cover and chill to marinate for 1 hour.

How to make rice paper rolls

Step 2

 Meanwhile, place sushi seasoning in a large shallow dish. Add cucumber and carrot and toss to combine. Cover and set aside for 20 minutes to pickle. Drain.

How to make rice paper rolls

Step 3

Preheat a chargrill or barbecue on medium-high and lightly spray with oil. Chargrill the salmon for 2 minutes each side or until cooked to your liking. Set aside to cool. Break salmon into large flakes.

How to make rice paper rolls

Step 4

Fill a bowl with warm water. Dip 1 rice paper sheet into the water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place 1/8 of the spinach in the centre of the sheet. Top with 1/8 each of salmon, carrot mixture, coriander and mint. Fold up the sides and roll to enclose the filling. Repeat to make 8 rolls. Combine remaining hoisin and soy sauces and the peanuts in a bowl to make dipping sauce.

How to make rice paper rolls

SERVING SUGGESTION: Asian salad leaves sprinkled with rice vinegar.
TIP: Try using 2 x 200g lean chicken breasts instead of salmon.

How to make rice paper rolls