Quick and Simple Recipe – Gluten Free & Dairy Free
Smoked Salmon and Avocado Spring Rolls with Sweet & Sour Sauce
I’ve been sharing a lot of recipes lately. I do so because I suffer from many food sensitivities. I eat a strictly gluten free and pasteurized dairy free diet out of necessity. (Thank you Celiac Disease.) I know that there are many others out there that either already live under these same restrictions that I do, or have newly discovered a necessity to begin doing so. It can be a scary change.
It’s especially daunting if you don’t have any cooking experience and are accustomed to relying on processed foods. Almost all of those become off limits when you become gluten and dairy free.
(Here’s a secret: You’re better off in the end!)
The demand for information and inspiration surrounding the gluten free lifestyle has encouraged me to share those everyday meals that are simple and attainable for those who don’t have an abundance of time or much experience in the kitchen.
So without further ado…
Smoked Salmon and Avocado Spring Rolls
with Sweet & Sour Sauce
Makes about 8 spring rolls.
5 oz. smoked salmon
2 1/2 c. julienned vegetables (I use the Organic Broccoli/Carrot Slaw sold at Trader Joe’s, comes in a 16oz. package already cut and ready)
1 Tbsp Coconut Oil
1 large avocado
1/2 c. (uncooked) rice
6-10 Round Rice Papers (I usually eat about 8 rolls at a time.)
Sweet & Sour Sauce (Make sure it’s a gluten free brand! I buy mine at Whole Foods.)
Prepare rice according to instructions on the package. Set aside to cool.
Sauté the julienned vegetables or slaw in the coconut oil until the vegetables are fully cooked and limp. You can sprinkle the veggies with a pinch of dried spices such as garlic powder, cumin, and salt for a little extra flavor. Set aside to cool.
Halve the avocado and using a knife, make thinly-spaced full length slices on both halves. Remove the avocado from the shell and set aside.
Fill a large skillet with warm water and set aside.
Making the Rolls
Place a sheet of rice paper in the water and allow it to be completely submerged under the surface of the water. Let it sit for about 20 seconds, and when the paper is soft and no longer rigid, remove from the water and lay it flat on a cutting board. Put a small spoonful of rice a couple slices of avocado, a large spoonful of veggies and a small chunk of smoked salmon in a pile in the middle of the rice paper. Roll both sides of the paper towards the center and then fold the side closest to you inwards and roll (away from you) to complete the spring roll.
Repeat this process for as many spring rolls as you desire. I usually prepare about 8 for a very filling meal. If cooking for two, simply double the recipe.
Arrange the rolls on a plate and put a tablespoon or two of sweet & sour sauce in a dish to dip the rolls in!
Optional Substitute: If you don’t eat seafood, substitute smoked trout, or some other type of river fish. I love using smoked rainbow trout.
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