Lox & Avocado Rice Paper Wraps

Prep Time
Cook Time
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"Always a hit at any gathering. Lovely as part of an appetizer evening with friends or as a first course for dinner. Be generous with your lox, add a slice rather than take away one. I use my mini chopper to do the carrots, green onions, cuke and the lox (do it from frozen)."

Original recipe yields 4 servings


  • Serving Size: 1 (238.6 g)
  • Calories 386.2
  • Total Fat - 8.5 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 13 mg
  • Sodium - 2007.4 mg
  • Total Carbohydrate - 60.3 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.3 g
  • Protein - 15.3 g
  • Calcium - 42.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step 1

Gently mix together the carrot, cucumber, green onions, avocado and lox.

Step 2

Dip a rice paper wrap in a bowl of warm water until it is pliable (only a few seconds).

Step 3

Carefully lay it on a cutting board and place a share of the filling in the middle of the wrap.

Step 4

Flip up the bottom, flip in each side and roll.

Step 5

Set aside and continue to roll the rest.

Step 6

Mix together the Chili sauce, soy, cilantro & mint.

Step 7

Serve the sauce along side with the rice wraps.

Tips & Variations

No special items needed.



I loved these rice paper wraps! They are so easy to prepare and everyone loved them. I also used our chopper which made this quite easy. Thanks for sharing :)

review by:
(28 Feb 2018)