Snack

Salmon and Pink Ginger Rice Paper Wraps with Avocado is for Snack.

Salmon and Pink Ginger Rice Paper Wraps with Avocado takes several minutes to prepare.

Salmon and Pink Ginger Rice Paper Wraps with Avocado takes several minutes to cook.

Salmon and Pink Ginger Rice Paper Wraps with Avocado makes 24 servings.

The ingredients for Salmon and Pink Ginger Rice Paper Wraps with Avocado are:

23 rice paper wrappers
? cup coriander leaves
? cup sliced pink ginger
300g hot-smoked salmon
1 perfect avocado, halved, stone removed, peeled & sliced
1 large red pepper, roasted & diced
4 kaffir lime leaves, finely shredded
2 Tbsp sesame seeds, toasted

DRESSING
2 Tbsp lime juice
? tsp sugar
? tsp freshly ground coriander seeds
1 tsp sesame oil
1/8 tsp salt

Here is how you make Salmon and Pink Ginger Rice Paper Wraps with Avocado:

Dip rice paper wrappers one at a time in a saucepan of just-boiled water for about 10 seconds to soften. Transfer to a wet board and place a small stack of coriander leaves, ginger, salmon, avocado, red pepper and lime leaves on each wrapper. Fold, roll or wrap each one into a parcel.If not serving them immediately, put the rice paper rolls on a plate lined with a double piece of obsorbent kitchen paper that has een run under the cold tap and gently squeezed. Drape the rolles with another two pieces of damp absorbent paper, then cover in plastic wrap and refrigerate for up to two hours.Mix all the dressing ingredients together in a bowl and serve.Number of Servings: 24Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Salmon and Pink Ginger Rice Paper Wraps with Avocado is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 90.9

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 168.7 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.7 g
• Protein: 3.2 g

Salmon and Pink Ginger Rice Paper Wraps with Avocado is Asian cuisine.