Spring rolls with smoked salmon and avocado

Fresh spring rolls without rice cake: salad leaves topped with smoked salmon, avocado and crunchy vegetables; served with reduced sugar-free soy sauce.

Gluten-Free Pescatarian Low-Carb
schedule Prep (min)
15
whatshot Cook (min)
0
timer Total (min)
15
account_circle Servings
4
320 kcal
Par portion
24.0 g
Lipides
18.0 g
Protéines
3.0 g
Glucides nets
Ingredients
romaine or sucrine lettuce leaves romaine or sucrine lettuce leaves
smoked salmon smoked salmon
sliced ​​avocado sliced ​​avocado
julienned cucumber julienned cucumber
reduced salt soy sauce (or tamari) reduced salt soy sauce (or tamari)
toasted sesame seeds toasted sesame seeds
Instructions
  1. Wash and dry the lettuce leaves; cut the ingredients into regular sticks.
  2. On each sheet, place a strip of smoked salmon, a few slices of avocado and julienned cucumber; sprinkle lightly with sesame seeds if using.
  3. Roll tightly and secure with a toothpick if necessary; serve immediately with a small bowl of tamari soy sauce for dipping.
Variants
  • Replace the salmon with cooked shrimp or smoked tofu for a vegetarian version.
Tips
  • Serve chilled; prepare the toppings in advance and assemble the rolls at the last moment to preserve the crunch.
FAQ
No, it is better to assemble just before serving to prevent the lettuce from losing its crunch.
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Spring rolls with smoked salmon and avocado
Spring rolls with smoked salmon and avocado

Fresh spring rolls without rice cake: salad leaves topped with smoked salmon, avocado and crunchy vegetables; served with reduced sugar-free soy sauce.

Wei Zhang China

Chef Wei Zhang

China

Sichuan-Modern

Bold, balanced flavors with fermented notes and grilled proteins reworked for lower carbs.

9 Articles 4 Recipes
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