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+ servings
springrolls with smoked salmon

Fresh spring rolls with salmon carpaccio

We created a European version of the classic spring rolls with salmon to please everyone's taste buds.
5 from 1 vote
Prep Time 45 minutes
Total Time 45 minutes
Course Appetisers & Starters, Fish & Seafood, Salad
Cuisine International
Servings 4 people
Calories 100 kcal

EQUIPMENT (click pictures for details)

Ingredients
  

For the dressing

  • 120 ml chimichurri dressing
  • 120 ml cocktail sauce

Instructions
 

  • Flatten each salmon fillet into “carpaccio” by brushing some oil on the salmon before placing it between 2 cling film sheets. Gently hammer the salmon flat.
  • Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft. Drain the water.
  • Fill a large bowl with lukewarm water and dip one rice paper into the water for a few seconds to soften.
  • Place the softened rice paper on a damp kitchen towel on a flat surface. Layer the salmon carpaccio and the lettuce leaf first on the wrapper.
    add smoked salmon on the rice paper
  • Add the shredded vegetables and fresh herbs on top, leaving 3cm on each side of the rice paper uncovered.
    add vegetables to the springrolls
  • Roll the paper around the ingredients until half way, then fold in the sides and finish the wrapping. Repeat this with all rice wrappers.
    roll the fresh springrolls

Notes

  • Replace the salmon with cooked prawn tails, crabmeat, shredded chicken meat…
  • Do not over-stuff the spring rolls, ⅓ of filling for the size of your rice paper is enough.
  • The more rotation of rice paper you have, the better the fresh spring roll will hold.

Nutrition for 1 portion

Calories: 100kcalCarbohydrates: 22gProtein: 1gFat: 1gCholesterol: 1mgSodium: 59mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword carpaccio, salmon, spring rolls
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