How to Make Salmon Spring Rolls.

Serves 1 (4 rolls as a main, or 2 as an appetizer) · Prep: 10 min · Cook: 5 min

Make It

1. Boil a little water in a pan, then remove from the heat. Dip 4 sheets of rice paper in for 30 seconds, one after the other, and place each on a damp cloth.

2. Lay a sprig of fresh coriander on each sheet, top with a piece of salmon (7 oz / 200g cut into 4), and season with freshly ground black pepper. Wrap the rice paper around the fish.

3. Heat 1 Tbsp coconut oil in a pan and fry the rolls 2 minutes, then turn and cook another 2–2.5 minutes until nicely browned.

4. Rest on a paper towel to cool slightly. Serve with tamari or coconut aminos.

Notes

• Dip your fingers in water before handling the wrapper and it will stick less.

• Tamari or coconut aminos instead of soy sauce if you are avoiding gluten or soy.

• Serve as the Quality Protein and Complex Carbs in any balanced meal.