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Spring rolls made from scratch, using smoked salmon, avocado and cucumber as filling served with a tangy lemongrass and mayo dipping sauce. They are fresh, tasty and healthy and can be enjoyed as a snack or light lunch!
|Prawns (peeled, deveined)||20 pieces|
|Tortilla Wraps||6 sheets|
|Ginger Paste||15g (1 sachet)|
|Tamarind Paste||15g (1 sachet)|
|Chilli Tamarind sauce||2 tbsp|
|Spring Onions||3 stems|
|Cucumber (julienned)||½ piece|
|Carrot (grated)||½ piece|
Make the dipping sauce
Combine in a bowl mayonnaise, lemongrass dressing and lime juice.
Prepare the rice paper
Place 1 roll of rice paper in a bowl of warm water until just softened, lift from the water carefully and place on a board.
Place the filling
Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber on one end of the sheet.
Roll the rice paper wraps
Roll once, fold in sides and roll up. Repeat with the remaining ingredients. Serve with Dipping Sauce.