Snack & breadDinnerGluten-free

Salmon and Cream Cheese Rice Paper Rolls

Name: Salmon and Cream Cheese Rice Paper Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 250g cooked salmon, flaked; 100g light cream cheese; 50g cucumber, finely diced; 1 tbsp fresh dill, chopped; 1 tsp lemon juice; 1 egg, beaten, for egg wash

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Basically a salmon bagel rebuilt as a crispy rice paper roll. Good use for leftover baked salmon that's gone a little dry, since the cream cheese brings the moisture back.

Per serving (1 wrap)

18g

Protein

235

Calories

15g

Carbs

12g

Fat

4 wraps15 min10 min

Ingredients

8 sheetsrice paper wrappers
9 ozcooked salmon, flaked
4 ozlight cream cheese
2 ozcucumber, finely diced
1 tbspfresh dill, chopped
1 tsplemon juice
1egg, beaten, for egg wash

Steps

1
Flake the cooked salmon and mix it with the cream cheese, cucumber, dill and a squeeze of lemon juice.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon filling into the lower third, fold the bottom up, fold in the sides, and roll tightly into a flat rectangle.
4
Repeat with the remaining wrappers and filling.
5
Brush each roll with the beaten egg wash.
6
Air fry at 190C (375F) for 7 to 9 minutes until golden and crisp.
7
Serve with extra lemon wedges.
8
Oven option: no air fryer? Bake at 220C (425F) for 10 to 12 minutes, flipping halfway, until golden and crisp.