Salmon Spring Rolls
Gluten Free | Dairy Free | Low Carbs | Meal Prep | Quick
Serves 4
Prep Time10 Mins
Cooking Time10 Mins
154
kCal
10g
Fats
4g
Carbs
13g
Protein
Ingredients
7 oz. (200g) salmon, cut into 4 pieces
1 tbsp. coconut oil
soy sauce or tamari (GF), to serve
Method
Instructions:
Boil a little bit of the water in a pan, remove from heat, and dip in the rice paper one after the other, leave to soak for 30 seconds. Remove the sheets from the water and place on a damp cloth.
Place a piece of coriander on top of each sheet, cover with a piece of salmon, sprinkle with freshly ground black pepper, and wrap the rice paper around the fish.
Heat the oil in the pan, and fry the rolls for 2 minutes, then turn over and cook for another 2 – 2.5 minutes until they are nicely browned.
Put on a paper towel, to cool slightly and serve with soy sauce. Perfect with a side salad.
7 oz. (200g) salmon, cut into 4 pieces
1 tbsp. coconut oil
soy sauce or tamari (GF), to serve
Instructions:
Boil a little bit of the water in a pan, remove from heat, and dip in the rice paper one after the other, leave to soak for 30 seconds. Remove the sheets from the water and place on a damp cloth.
Place a piece of coriander on top of each sheet, cover with a piece of salmon, sprinkle with freshly ground black pepper, and wrap the rice paper around the fish.
Heat the oil in the pan, and fry the rolls for 2 minutes, then turn over and cook for another 2 – 2.5 minutes until they are nicely browned.
Put on a paper towel, to cool slightly and serve with soy sauce. Perfect with a side salad.