Cold Smoked Salmon and Cream Cheese Fresh Rice Paper Rolls
Makes 12
Prep: 20 minutes
An easy gluten-free entertaining option using our amazing cold smoked salmon. These rolls are a great way to celebrate our salmon and are so easy to put together.
Ingredients:
- 100g cold smoked Akaroa salmon
- 12 round, 22cm rice paper sheets
- 1 carrot, shredded
- ¼ red cabbage, shredded
- 1 cucumber, shredded
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 100g cream cheese, softened
- Spray vegetable oil
- ¼ cup (60ml) soy sauce
- 2 tsp Peanut Chilli crisp
Method:
- Fill a deep tray with warm water. Line a clean workbench with damp paper towel.
- Working with one sheet at a time, add rice paper to the bowl to soften for 5-10 seconds. Transfer to paper towel.
- Place a piece of salmon in the middle of the softened rice paper. Spread with some of the cream cheese and top with a handful of the prepared vegetables.
- Fold the left and right sides of the rice paper in and over the cantered bundle, then roll from the bottom up to enclose the rice paper roll. The rice paper is sticky and should seal itself.
- Lightly spray with oil and continue with the remaining salmon and veggies. Chill for 10 minutes, then halve on the angle.
- Combine soy sauce and chilli crisp and serve alongside for dipping.
