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Salmon, quinoa and vegie rice paper rolls
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Try this tasty, healthy, and gluten-free lunch wrap!
Ingredients:
  • 110g (3/4 cup) cooked quinoa (see tip)
  • 1 tsp salt-reduced gluten-free tamari, plus extra, to serve
  • 6 round 20cm rice paper wrappers
  • 95g can smoked salmon, drained, flaked
  • 100g snow peas, trimmed, shredded
  • 1/2 red capsicum, deseeded, thinly sliced
  • 1 carrot, peeled, cut into long thin matchsticks
  • 12 mint leaves
Instructions:
  • Combine the quinoa and tamari in a bowl, tossing them together.
  • Soak a rice paper wrapper in hot water for 10-20 seconds until soft and pliable. Then place it on a clean tea towel to remove excess water. Fill the center of the wrapper with a portion of quinoa, a portion of salmon, snow peas, capsicum, carrot, and 2 mint leaves.
  • Roll up the filling in the rice paper, then place the rolls under a damp cloth to prevent drying out. Repeat with the remaining rice paper and fillings, keeping the rolls covered under the damp cloth as you go.
  • Drizzle with additional tamari to taste before serving.

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