Salmon Avocado Rice Paper Rolls (1 Grocery Shop, 5 Healthy Meals Series)

Welcome to recipe #2 of my new series, where we take 1 grocery shop and turn it into 5 healthy meals for the week! You can check out recipe #1 here and sign up for my newsletter here to get a printable shopping list delivered straight to your inbox :)

For these delicious and easy salmon rice paper rolls, we’re using the leftover salmon (and rice if desired) from last night’s meal to create a new dinner recipe that only requires half the work. You just take your leftovers and stuff them into a softened rice paper roll with shredded cabbage, cilantro and sliced avocado, roll them up (which I promise is actually kinda fun once you get the hang of it), and get them nice and crispy in a pan. That’s it! You can serve them with a spicy cashew dressing, as I’ve done in these photos, which is coming in tomorrow’s recipe but can be made a day early! Alternatively, serve with a simple tamari/sesame oil/garlic sauce mixture, a pre-made sauce or a quick peanut sauce (I have a great recipe here). Hope you love these!

Salmon Avocado Rice Paper Rolls

Ingredients

• 12 rice paper rolls

• Leftover salmon from yesterday’s salmon bowl (about 1/2 lb of cooked salmon chunks)

• 1/2 small purple or green cabbage, finely shredded

• 1 large or 2 small avocados, thinly sliced

• Leftover rice from yesterday’s salmon bowl (if desired)

• Cilantro (if desired)

• Olive or sesame oil for cooking

• Dipping sauce of choice - if you want to make the Spicy Cashew Dressing for tomorrow’s recipe a day early, recipe is below!

Spicy Cashew Dressing

• 3/4 cup raw cashews, soaked in hot water for at least 60 minutes

• 1/4 cup olive oil

• 1 tbsp sesame oil

• 2 tbsp tamari

• 1 tbsp honey

• Small handful of fresh cilantro

• 1 clove garlic

• 1/2 inch piece fresh ginger

• 2 tsp chili garlic sauce or chili flakes

• Juice of 1/2 lime

• Water to thin

Recipe

If making the Spicy Cashew Dressing, blend all ingredients together until smooth, adding water a bit at a time as needed. Pour into a glass jar to store for the next 2 days of recipes.

Prep all of your filling ingredients (everything except rice paper rolls) and lay them out on your work surface so everything is ready to go.

Take 1 rice paper sheet and soften it for about 60 seconds in a large shallow vessel (I use a big skillet) of room temperature water. Once soft, lay it out flat on a wooden cutting board or paper towel. Starting in the centre, add a few avocado slices followed by a small scoop of rice and some shredded cabbage. Top with 3 salmon chunks and some fresh cilantro if using. Grab the bottom edge of the rice paper roll (closest to you) and fold it up over the fillings, then tuck it under and roll, folding in each side to seal everything in as you roll (like rolling a burrito). They are a little delicate, but try to roll as tightly as you can without breaking the rice paper rolls. Once rolled, soften 1 more rice paper sheet, then wrap this one over your salmon roll so that it is double sealed. Repeat this process 5 more times so that you have 6 double-rolled salmon avocado rolls - this will prevent them from breaking when we cook them.

Once all of your salmon avocado rolls are made, heat some oil in a cast iron skillet over medium. Cook the rice paper rolls for about 5 minutes per side, watching them carefully so they don’t burn, until each side is deeply golden brown and crispy.

Slice each rolls in half and dipped in Spicy Cashew Dressing or other desired sauce. Enjoy!

Serves 2