The combination of smoked salmon and grapefruit inside a spring roll seems unthinkable but it actually tastes outrageously good, if only my partner would love it as much as I do. In general, fresh spring rolls are a light and interesting dish, perfect for summer evenings and it’s a great meal to prepare together with friends or family.
Fresh spring rolls with smoked salmon and grapefruit
Course: DinnerCuisine: AsianDifficulty: Medium2
servings10
minutes300
kcalThese fresh spring rolls are incredibly tasty celebrating the unusual combination of smoked salmon and grapefruit. A very enjoyable light summer evening dish.
Ingredients
100 g smoked salmon, cut into thin slices
0.5 cucumber, washed and cut into thin stick
1 red grapefruit, peel with the white part removed, cut into sectors
6 pc rice paper
50 g bean sprouts or any other sprouts
- Sauce
4 tbsp grapefruit juice, squeezed from the leftover grapefruit
1 tbsp sweet chilli sauce (make sure it’s gluten free)
1 tbsp extra virgin olive oil
1 tbsp gluten free soy sauce
1 tsp fresh ginger, washed, peeled and chopped into very small pieces
Directions
- Put all the sauce ingredients in a small dipping bowl, mix and set aside.
- Take a large enough container to fit the rice paper flat in it, fill it with lukewarm water. Place one rice paper into the water, making sure its fully covered and let it soak for 10 seconds. The next two steps will need to be completed fairly quickly before the rice paper becomes too soft and sticky.
- Lay the paper on a wooden board, place one sixth of the cucumber sticks, sprouts, salmon slices, grapefruit sectors close to the edge next to you. Lift the edge over the filling and start to roll until you reach the mid part of the paper.
- Lift the right and left sides of the paper over the filling and half rolled paper to the middle. Continue rolling until you reach the end of the paper. Place on a serving plate.
- Do the same with all the other rice papers.
- Serve with the sauce. Time to enjoy.
Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if you think there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.
