SALMON AND AVOCADO RICE PAPER ROLL
This Salmon And Avocado Rice Paper Roll is a vibrant and nutritious treat combining silky smoked salmon, creamy avocado, crunchy cucumber and refreshing mint wrapped in delicate rice paper. Each bite delivers a balance of textures and flavours from the rich Omega‑3 fatty acids of salmon to the crisp cucumber and fragrant mint. It’s naturally gluten-free, low in sodium and bursting with fresh ingredients. Ideal for a light lunch, starter or healthy snack, it’s quick to assemble and elegant on the plate. Whether you’re after a wholesome midday boost or an impressive appetiser at a gathering, this roll hits all the right notes, delicate, tasty and healthy.
RECIPE CATEGORY
Appetisers, Snack, Lunch
SERVING SIZE
1 roll
CUISINE
Asian, Californian
PREPARATION/TECHNIQUES
No‑Cook, One‑Pot Wonders
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Alcohol‑Free, Healthy, Kid Friendly, Low Sodium, Low/No Sugar, Quick & Easy, Wheat/Gluten‑Free, Dairy‑Free
DISH TYPE
Sandwich
INGREDIENTS
There are the following ingredients for Salmon And Avocado Rice Paper Roll:
- 1 rice paper wrapper
- 40 g smoked salmon
- ¼ ripe avocado, sliced
- ¼ cup cucumber, julienne
- 4–5 fresh mint leaves
FULL NUTRITIONAL INFORMATION
- Calories: 167.8 kcal
- Fat: 9.2 g
- Saturated Fat: 1.5 g
- Carbohydrate: 14.2 g
- Sodium: 289.4 mg
- Sugar: 0.9 g
- Fiber: 3.9 g
- Protein: 8.6 g
- Cholesterol: 9.2 mg
- Calcium: 22.1 mg
- Iron: 1.2 mg
- Potassium: 369.3 mg
- Vitamin D: 6.8 mg
PREPARATION
These steps are followed for the preparation of Salmon And Avocado Rice Paper Roll:
- Prepare Rice Paper: Fill a large shallow bowl with warm water. Dip the rice paper for 5 seconds until pliable; lay flat on a damp kitchen towel or board.
- Add Filling: Along the lower third of the wrapper, place smoked salmon in a single layer.
- Layer Additional Ingredients: Top with avocado slices, cucumber julienne, and mint leaves.
- Roll The Wrapper: Fold the bottom edge up over the filling, then fold in the sides tightly and roll upward to close the seam.
- Serve Or Chill: Serve immediately or wrap in cling film and chill for up to 30 minutes before eating.
PREP TIME
8 minutes
COOKING TIME
0 minutes (No cooking required)
TIPS
- Use Room Temperature Water: Use room temperature water; too cold slows softening, while too hot may tear the rice paper.
- Pat Avocado Dry: Pat the avocado dry if it’s very ripe to avoid a soggy roll.
- Arrange Fillings: Arrange fillings slightly off centre toward you to make it easier to roll neatly.
- Roll Snugly: Roll snugly but not too tightly; overstuffing may break the wrapper.
- Dip And Roll Individually: Dip and roll one at a time; rice paper hardens quickly when exposed to air
VARIATIONS
- Swap Ingredients: Swap smoked salmon for cooked prawns or fresh raw salmon sashimi.
- Add Crunch: Add carrot matchsticks or red pepper for extra crunch.
- Include Greens: Include a few spinach or lettuce leaves to bulk out.
- Change Herbs: Use basil or coriander instead of mint to change the herb profile.
- Boost Flavour: Sprinkle black sesame seeds or chilli flakes before rolling for a flavour boost.
PREPPING AND STORAGE
- Fridge: Store uncut rolls wrapped in cling film in the refrigerator for up to 1 day; best within 4 hours for texture. Serve chilled.
- Freezer: Not recommended, rice paper becomes gummy and fillings turn soggy.
- Make‑Ahead Tips: Slice the avocado right before assembling to avoid browning. Prepare fillings ahead and keep covered in the fridge. Rehydrate one rice paper at a time just before rolling.