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🍽️ Fresh Vegetable Rolls with Rice Paper

389 kcal · 30 min · 4 servings

Ingredients

• 150 g cucumber
• 4 carrots
• 100 g lettuce leaves
• 2 avocados
• 1 red onion
• 150 g silken tofu
• 400 g salmon fillet
• 4 sheets rice paper (Ø 22 cm)
• 2 tbsp light soy sauce

Instructions

1. 1. Rinse the cucumber under running water.
2. 2. Peel the carrots.
3. 3. Grate the cucumber and carrots into fine strips.
4. 4. Wash the salad leaves.
5. 5. Remove the tough stems from the salad leaves.
6. 6. Cut the salad into coarse strips.
7. 7. Peel the avocados.
8. 8. Halve the avocados and remove the pits.
9. 9. Slice the avocado flesh into strips.
10. 10. Peel the onion.
11. 11. Slice the onion into thin strips.
12. 12. Carefully slice the tofu into strips.
13. 13. Slice the salmon into long strips.
14. 14. Fill a shallow bowl with water.
15. 15. Place a kitchen towel next to the bowl.
16. 16. Prepare a second kitchen towel.
17. 17. Dip one rice paper sheet individually into the water.
18. 18. Let the sheet soak for about 1 minute.
19. 19. Carefully place the soaked sheet onto the first towel.
20. 20. Pat the sheet dry with the second towel.
21. 21. Place the prepared ingredients in the center of the rice sheets.
22. 22. Drizzle the filling with a little soy sauce.
23. 23. Fold the sides of the rice paper over the filling.
24. 24. Roll the paper tightly lengthwise.
25. 25. Cut the rolls into 3-4 cm wide pieces.
26. 26. Arrange the pieces on plates.
27. 27. Serve the rolls with your choice of various dips.

Nutrition per serving

• kcal: 389
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 15 g