Spring rolls with yellow beans, avocado, and smoked salmon
Home > Recipe Ideas > Spring rolls with yellow beans, avocado, and smoked salmon
4
people 10
minutes of preparation 10
minutes of cooking level: easy
people 10
minutes of preparation 10
minutes of cooking level: easy
All the ingredients
- 1 medium-sized can of d’aucy yellow beans (220 g: drained net weight)
- 4 generous slices of smoked salmon (around 240 g)
- 4 sheets of rice paper (18-20 cm in diameter) or 8 small sheets (12 cm diameter)
- 1 ripe avocado
- 1 juice of 1 lemon
- 4 leaves of tender lettuce, such as oakleaf lettuce
- 5-6 sprigs of fresh coriander or mint
- 3 tablespoons of soya sauce
- 1 teaspoon of olive oil
The preparation stages
- Drain the d’aucy yellow beans.
- Peel the avocado, split in half, then cut into slices of medium thickness. Lay the slices out on a plate and sprinkle with lemon juice.
- In a deep plate, submerge the first sheet of rice paper until it becomes soft, then lay it on a cutting board. Place a slice of smoked salmon on the rice sheet.
- Separate and lay out three to four slices of avocado in the middle. Add a whole lettuce leaf.
- Now add eight to ten yellow beans and two sprigs of coriander (or mint). Before rolling up the rice sheet, fold both sides in towards the centre by 1 to 2 cm (over the ingredients).
- Roll up the rice sheet from bottom to top, being sure to keep the ingredients inside. Place the spring roll to the side on a cutting board.
- Make the three other rolls in the same way.
- Chill them for 15 minutes before serving, then cut them carefully into two or three pieces to show off the ingredients.
- Prepare a dipping sauce by mixing the soya sauce with the olive oil.
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