Thursday, October 29, 2015

Salmon Spring Rolls

I could eat these every day. In fact, I usually do. They're so easy to make. I literally make them as a snack when I get home from work. Basically, just chop up a bunch of "sushi-related" veggies, some tuna, salmon, crab, or shrimp and roll it all up!

If you're like me and you need the specifics, here ya go!

Makes 2 rolls. 

1/2 skinny, seedless cucumber 
1/4 cup fresh, mixed greens 
1/4 cup seaweed salad*
A pinch or two** sushi ginger
1/2 avocado
3-4 pieces nova or lox salmon
2 spring roll papers (tapioca paper)
1 1/2 cups water

*I buy this already prepared from my local grocery store, Publix. 
**or three or four if you're like me...

Fill a large, flat skillet with enough water to cover the bottom plus a little bit extra. Heat on low/medium while you prepare the veggies. 

Cut cucumber into skinny strips. Prepare the avocado, seaweed salad, ginger, salmon, and mixed greens by leaving them out and ready. 

Turn heat down to low or off. Place spring roll paper in the water and gently push around to get all sides covered with water. Continue to slowly slide it around about every 10 seconds. After about 1 minute, the paper should be slimy and gel-like. 

Grab the top and side of the wrapper and carefully place it on a large place, making sure to keep the sides all open. You want to fill it before it starts to dry. Add all of the ingredients as if you are playing Tetris- or just throw it all in the middle.  Fold in the sides first, then grab one side and roll until it's closed. Set on a dry countertop or plate and let sit until dry. When fully dry (and super sticky), cut down the middle with a sharp knife. I say a sharp knife because you will end up with a very smushed spring roll if the knife is too dull. This is coming from experience. 

Repeat for a second roll. Serve with soy sauce, citrus sauce, or my personal favorite- sweet chili sauce! 



No comments

Post a Comment

© Nutritious Kitchen | All rights reserved.
Blogger Template Crafted by pipdig