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Spring rolls with red fish, rice and avocado

Spring Rolls with Salmon, Rice, and Avocado

A healthy, light, incomparably delicious snack! Spring rolls with salmon, rice, and avocado come together quickly, in about 10 minutes. You can vary the filling to your taste, combining different ingredients: vegetables, grains, meat, fish, seafood.

Zhemchuzhinka

Recipe author

Spring rolls with red fish, rice and avocado

Composition / ingredients

Servings:

Rice paper (9 pcs.)

Salmon

100

Cucumbers

Avocado

Rice

Lettuce leaves

Cream cheese (optional)

Sesame seeds (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 20 % 8 g

Carbohydrates 63 % 26 g

209 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make spring rolls with rice and salmon? Get all the ingredients ready. Rinse the rice until the water runs clear, then boil it until done. I had a fresh salmon steak on hand. I cured it and put it in the refrigerator for an hour. You can use lightly salted or smoked fish for the rolls.
Step 2:

Wash the avocado and cucumber. Pat them dry with towels. Cut the avocado in half, remove the pit with a knife, and peel it. If the cucumber has a thick skin, it's better to remove it. Cut the avocado into thin slices and the cucumber and fish into thin strips, as in the photo.
Step 3:

Soak the rice paper in cold water. Leave it until it becomes soft and pliable (about 10–15 seconds).
Step 4:

Carefully lay the paper on a water-moistened surface. Place the salmon in the middle.
Step 5:

Lay green lettuce leaves on the fish, then make a layer of rice and cucumber.
Step 6:

Put a piece of avocado on top. The order of the layers is entirely up to you. To keep the roll's filling from being dry, you can add a scant teaspoon of cream cheese.
Step 7:

Roll up the spring rolls the way you'd roll stuffed crêpes or cabbage rolls — overlap from the bottom first, then fold in the sides of the paper and roll it up. Sprinkle the finished rolls with sesame seeds on top.
Step 8:

Done — serve with a wedge of lemon and soy sauce!
Step 9:

Spring rolls are very tasty if you sear them in a grill pan with a little vegetable oil for a few seconds on each side, or in a sandwich press.

Spring rolls belong to Asian cuisine. They're made in almost every country of East, South, and Central Asia, and each region has its own special recipe with its own name. In terms of the variety of fillings, they're like an Asian "pizza." Many people fry these tasty rolls and serve them with various sauces as a hot appetizer. Others prefer to turn them into a cold snack. And they're wrapped in more than just rice paper — it might be thin dough (like lavash), an egg crêpe, and so on.
These take just minutes to make, with low-calorie rice paper as the main component. They're especially delicious with salmon, and with the addition of avocado you get real harmony. The combination of fish, rice, and vegetables is ideal if you're on a diet and watching what you eat. You can fill these rolls in all sorts of ways — with vegetables, seafood, grains, legumes, meat, and much more. Enjoy!
Spring rolls are very tasty and healthy. You can choose absolutely any filling for them. I suggest trying rolls with lightly salted salmon, avocado, rice, and cucumber. For juiciness, add a couple of leaves of fresh lettuce and cream cheese if you like.