Sashimi vegetable rice-paper rolls

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Sashimi vegetable rice-paper rolls

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  • 0:40 Prep
  • 4 Servings
  • Advanced

If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.

Featured in
Fish recipes, Low fat

Ingredients

  • 1 carrot, peeled, coarsely grated
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 1 bunch coriander, leaves picked, washed, dried, coarsely chopped
  • 8 round (21cm-diameter) rice-paper sheets
  • 80g baby Asian greens
  • 2 (about 400g) salmon fillets, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • Lime wedges, to serve

Method

  • Step 1
    Place the carrot, capsicum, green shallot and coriander in a large bowl and gently toss to combine.
  • Step 2
    Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (don’t soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.
  • Step 3
    Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.

Nutrition

  • 3g

    Fat Total

  • 1g

    Saturated Fat

  • 2.5g

    Fibre

  • 23g

    Protein

  • 29g

    Carbs (total)

All nutrition values are per serve

Notes

If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.

  • Author: Tracy Rutherford
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au

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