Spring rolls are very popular in Thai cuisine. They are usually served with peanut or fish sauce. I prefer mine on their own or I will sometimes dip them in homemade Tzatziki sauce or hummus.
Serves 8
Ingredients
1 6 oz pacific wild salmon fillet, skin removed and thinly sliced
Freshly squeezed lemon
Sea salt and fresh pepper to taste
1 head of either Romaine or Boston lettuce, leaves separated
1 mango, peeled and thinly sliced
1 avocado, peeled and thinly sliced
1 red bell pepper, seeded and sliced thinly
1/2 cup freshly chopped cilantro leaves
Preparation
1.Squeeze fresh lemon, sea salt and pepper on salmon and grill 20 minutes on BBQ. Let cool.
2.For each spring roll,stack two lettuce leaves and top with cooked salmon, mango, avocado, pepper and cilantro.
3.Roll and slice in half.
This serves well as a very light and tasty hors d'oeuvres or entree to any great summer meal. I love to eat it as a main meal accompanied with an amazing green salad topped with raw nuts.
Enjoy!!!
The Health Nut!!
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