How to make rice paper spring rolls
Grilled salmon rice paper rolls
5 SmartPoints® per serve
Prep time: 10min + 1 hour marinating | Cook time: 5min | Other time: 20 min pickling
2 tbs hoisin sauce
2 tbs soy sauce, reduced-salt
300g skinless salmon(buy 2 x 150g fillets)
1½ tbs sushi seasoning
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
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.
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.
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.
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.
SERVING SUGGESTION: Asian salad leaves sprinkled with rice vinegar.
TIP: Try using 2 x 200g lean chicken breasts instead of salmon.