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I always love a way to stretch a protein, and summer rolls are a fun option for a fresher, lighter version of a spring roll. That being said, if you don’t like the texture of raw rice paper, you can always double-roll it (roll it up, then roll that roll in another layer of rice paper) and crisp it up in a hot pan sprayed with cooking oil. This is not a traditional recipe, but it is delicious!
4 thin slices salmon
juice of 1 lemon
1 teaspoon salt
pinch pepper
2 teaspoons Manischewitz Honey
1 cube Dorot Gardens Frozen Basil
1 teaspoon coarse mustard
approximately 2 cups springmix
8 leaves fresh basil (optional)
1 avocado, sliced
1 cup cooked thin noodles of your choice (rice noodles are traditional, but angel hair pasta is fine too)
8 rice paper wrappers
4 cubes Dorot Gardens Frozen Basil
2 tablespoons Gefen Olive Oil
2 tablespoons soy sauce
1 teaspoon coarse mustard
1/4 teaspoon black pepper
2 teaspoons Manischewitz Honey
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Combine fresh lemon juice, salt, pepper, honey, basil, and mustard. Brush over salmon and bake for 18–22 minutes, or until fully cooked. Allow to cool, then flake.
Dip each rice paper wrapper in water for five seconds to soften slightly. Fill with flaked salmon, a few leaves of spring mix, one basil leaf if desired, a few slices of avocado, and a little bit of the noodles. Roll up. (I like to tuck the edges in, egg-roll style, but you don’t need to. If you roll it up tight, the rice paper holds everything together.)
Serve immediately, or store in the fridge in an airtight container, making sure the rolls aren’t touching each other.
Combine the dipping sauce ingredients in a small bowl and serve alongside.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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