Lox & Avocado Rice Paper Wraps
Recipe: #18150
March 19, 2015
Categories: Salmon, Avocado, Appetizers, Easter, Labor Day, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Valentine's Day, Gluten-Free, No Eggs, Non-Dairy, Salmon Dinner, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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