Rice paper rolls with salmon, avocado and pink grapefruit

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak rice leaves in cold water for 30-60 seconds. Take them out and place them side by side on a damp tea towel. Cut salmon fillet into 4 long strips. Cut avocado in half, remove core. Remove the flesh from the skin and cut lengthwise into narrow strips

2. 2

   Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Wash the chervil, shake dry and pluck off the leaves

3. 3

   Place salmon, avocado, grapefruit fillets and chervil leaves on the lower third of the rice leaves. Fold the sides over the filling and roll up the leaves like wraps. Wrap the rolls in foil and chill

4. 4

   Peel and grate the ginger. Mix ginger, 2 tablespoons grapefruit juice and chilli sauce. Season to taste with a little salt. Remove foil from the rolls and cut each roll into about 6 pieces. Arrange rolls on sprouts and garnish with chervil. Add the sauce

Nutrition Facts

KCAL
190 kcal

CARBS
9 g

FATS
13 g

PROTEINS
8 g