Summer rolls

Summer rolls

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / piece: 123 kcal
, Fat: 6 g
, Carbohydrate: 8 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salmon

1 tbsp olive oil
1 organic lemon, use grated zest and juice, 2 tbsp set aside
¼ tsp salt
400 g salmon fillets, cut into 12 slices

To make the rolls

12 rice paper (approx. 22 cm in diameter)
½ bunch radish, thinly sliced
½ cucumber, cut into sticks
150 g celery, cut into sticks
100 g blackberries
½ bunch dill
½ bunch basil, leaves torn off
½ bunch lovage, leaves torn off

Dressing

80 g plain yoghurt
50 g crème fraîche
½ bunch dill, finely chopped
½ bunch basil, finely chopped
½ bunch lovage, finely chopped
¼ tsp salt
a little pepper
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How it's done

Salmon

Heat the oil in a non-stick frying pan. Mix the lemon zest and salt, use to season the salmon. Fry the salmon for approx. 2 mins. on each side, add the lemon juice, reduce a little.

To make the rolls

Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth.

Place one slice of salmon, a little radish, cucumber, celery and blackberries in the centre of each sheet, sprinkle with a few herbs. Fold the edges inwards, then roll up tightly from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.

Dressing

Combine the yoghurt with the reserved lemon juice and all the remaining ingredients, serve with the summer rolls.

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