The other day I was in the mood for Spring rolls. Unable to find rice paper, I figured a flour wrap would do the trick with the added bonus of making the job quicker. In total fusion mood, I made a spicy sweet and sour sauce and another with yogurt, coriander and lemon. The wrap, stuffed with greens and coriander, felt supremely refreshing and healthy while the two sauces worked so beautifully I am giving you both. Just pick your fancy and enjoy!
Smoked salmon Spring wrap with two sauces
|
Recipe by: Busy:20 min, Total prep time: 20 min Serves: 2 |
Prepare the sauces by mixing all ingredients together.
Serve the wrap with either one or both sauces on the side in small individual cups. Dip the wrap into the sauce before each mouthful.
Make two wraps following this process: Place a large slice of  salmon or two small ones in the middle of the wrap. Add the rockette, alphafa shoots, bean sprouts, cucumber, carrots and coriander. Season with pepper and roll the wrap tightly around its filling, folding both ends and tucking them inside the wrap. Slice in two halves, cutting at an angle.
Prepare the sauces by mixing all ingredients together.
Serve the wrap with either one or both sauces on the side in small individual cups. Dip the wrap into the sauce before each mouthful.
You may vary the filling but don't forget the coriander!!! This is what makes this wrap so wonderfully refreshing. Personally, I don't even bother picking the leaves off, I just add the entire sprigs in the wrap.
Ingredients
For the Spring wraps:
2 soft flour wraps
2 large slices of smoked salmon
2 handfuls alphafa shoots
2 handfuls rockette or watercress (must be peppery!)
2 handfuls bean sprouts
1 half cucumber, deseeded and sliced into thin 10 cm batons
1 carrot, grated
Leaves off 6 sprigs coriander
Freshly ground pepper
For the Vietnamese sauce:
1 small carrot, grated
1 garlic clove, finely chopped or pressed
Leaves off 2 coriander sprigs
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lemon juice
1 heaped teaspoon sugar
1/4 red chilli pepper, deseeded and chopped
Yogurt sauce:
Natural Greek-style stirred yogurt
A squeeze of lemon
Leaves off 2 coriander sprigs, chopped
Splash of olive oil
Salt and pepper
For the Spring wraps:
2 soft flour wraps
2 large slices of smoked salmon
2 handfuls alphafa shoots
2 handfuls rockette or watercress (must be peppery!)
2 handfuls bean sprouts
1 half cucumber, deseeded and sliced into thin 10 cm batons
1 carrot, grated
Leaves off 6 sprigs coriander
Freshly ground pepper
For the Vietnamese sauce:
1 small carrot, grated
1 garlic clove, finely chopped or pressed
Leaves off 2 coriander sprigs
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lemon juice
1 heaped teaspoon sugar
1/4 red chilli pepper, deseeded and chopped
Yogurt sauce:
Natural Greek-style stirred yogurt
A squeeze of lemon
Leaves off 2 coriander sprigs, chopped
Splash of olive oil
Salt and pepper
Copyright © 2009 Tasty Diaries. All rights reserved.
