Salmon and Cucumber Summer Rolls
25 MINS | 4 SERVINGS
INGREDIENTS
12 rice paper wraps
1 ¼ lbs canned Wild Salmon (drained and broken into large chunks)
1 cucumber large, julienned
4 carrots medium, julienned
4 stalks green onions, cut in big pieces
2 Tbsps tahini
1 Tbsp soy sauce
1 ½ tsps rice vinegar
1 ½ tsps brown sugar
2 Tbsps warm water
DIRECTIONS
Soften a sheet of rice paper by submerging it in a shallow dish of water for five seconds. Transfer to a plate. Arrange the salmon, cucumber, carrot, and green onion on top.
Fold the bottom of the rice paper over the filling, then fold in the sides. Roll tightly until completely wrapped. Transfer to a plate, and repeat until all ingredients are used.
In a small bowl, whisk together the tahini, shoyu, vinegar, brown sugar, and water. Enjoy!
Refrigerate in an airtight container for up to three days.
One serving is approximately three summer rolls. Add shredded cabbage, cilantro, and sprinkle with sesame seeds for more flavor.
NUTRITION INFORMATION PER SERVING
Protein 40g
Total Fat 13g
Carbs 38g
Calories 419kcal
Fiber 3g
Sodium 3mg
Saturated Fat 2g
Fruits 0 servings
Vegetables 1 serving
Sugar 7g