VIETNAMESE SPRING ROLLS WITH SALMON, AVOCADO & MINT

vietnamese spring rolls

VIETNAMESE SPRING ROLLS W/ SALMON, AVOCADO & MINT + A TAHINI COCONUT MILK SAUCE

vietnamese spring rolls

You need:

  • Rice paper
  • Glass noodles
  • Smoked salmon
  • A handful watercress
  • Fresh mint
  • 1 carrot, cut julienne
  • 1 avocado
  • olive oil
  • black sesame seeds

For the dipping sauce

  • ½ cup tahini
  • ¼ cup coconut milk
  • 2 tablespoons fresh lime juice
  • 1 ½ tbsp tamari
  • 1 ½ tbsp honey
  • 1 tsp sriracha sauce

How to make it:

  1. Coat the carrots in olive oil and sprinkle with sesame seeds.
  2. Take a rice paper and submerge it in a bowl of hot tap water. Leave it for 10-15 seconds until it becomes soft.
  3. Place the wrapper on a plate and add your fillings on the paper. The order in which you do this is not that important..
  4. Fold the bottom half of the wrapper up over the filling, leave it there, tuck in the sides and roll.
  5. Repeat with the remaining filled wrappers.
  6. To make the sauce, combine all the ingredients and stir together until combined. Sprinkle with a few black sesame seeds.
  7. Dip the summer rolls in the tahini coconut sauce and enjoy!
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