SALMON RICE PAPER ROLLS

PREP + COOK TIME 25 MINUTES SERVES 2

4 x 22cm rice paper rounds

150g thinly sliced sashimi-grade

raw salmon

½ cup (40g) shredded green cabbage ½ medium (100g) thinly sliced

red capsicum

1 medium (120g) grated carrot

¼ cup loosely packed fresh

coriander leaves

¼ cup loosely packed fresh mint leaves ½ cup (40g) bean sprouts

50g sugar snap peas, blanched

and sliced

2 tablespoons chopped almonds 2 teaspoons chopped fresh

garlic chives

DIPPING SAUCE

1 tablespoon lime juice

1 teaspoon salt-reduced tamari 1 teaspoon finely grated fresh ginger 2 teaspoons grated palm sugar ½ seeded, finely chopped fresh

long red chilli

Dip the rice paper rounds in warm water until soft. Lift from water; place on a damp, clean tea towel. Divide salmon, cabbage, capsicum, carrot, coriander, mint, bean sprouts, sugar snap peas, almonds and garlic chives between rice papers, leaving a border at the base. Fold rice papers up from the base, then roll sideways, leaving the tops open. Serve rice paper rolls with dipping sauce.

DIPPING SAUCE

Combine all ingredients in a small bowl.