Smoked Salmon Spring Rolls

Delight your palate with the the eclectic flavors of our delicious, Alaskan, wild caught, smoked salmon spring rolls recipe. Enjoy the fresh, crisp flavors that satisfy the senses while entertaining guest or sitting down for a healthy snack.

1 Serving Time: 15 min

Ingredients

Spring roll rice paper wrap (click here to order online)

Kodiak Island Smoked Salmon (click here to order online)

Persian Cucumber

Cherry Tomatoes

Green Onion

Shredded Carrots

Cream Cheese (or preferred diary free cream cheese)

Spring Mix Lettuce

1 chopped green onion

Directions

Begin by preparing all chopped ingredients. First, chop cherry tomatoes in halves or fourths. Peal your cucumber and begin cutting the cucumber into strips about the size of the radius of your rice wrap. I like to remove the part with the seeds as it makes for a cleaner taste. Shred your carrots, if you did not purchase them already pre-shredded. Next, chop your green onion. Set aside your washed spring mix.

Next, take one dried rice wrap (click here to order online) and hold it under warm, running water or, dip it into a bowl of warm water, for about three seconds, making sure there are no dry parts. Lay the rap onto a plate. You will observe that the wrap will slowly become soft and malleable. If you hold it in the water too long the wrap will turn gooey and will tear when you try and fold it into a roll.

As soon as you lay your wrap on the plate go ahead and start layering your ingredients onto the center of the wrap making a hot dog shape. On the bottom you should have a nice think bed of spring mix greens. This will hold most of the space in the wrap. Too much and your wrap may not close. Too little and you will have too much rice wrap gum texture.

Next go ahead and add your shredded carrots, tomatoes and strips of cucumber, and then sprinkle your green onion on top. Cut your cream cheese (or nut cheese if your prefer. We like daiya cream cheese) into a thin strip to lay long way on top of the rest of the veggies. Last but not least, piece off a few long strips of Kodiak island wild caught Alaska smoked salmon to add to the very top of your veggie cream cheese mountain.

Now to wrap things up! You may have noticed that the wrap is very

thin and soft and has started sticking to the plate. Not a problem! On the side of your wrap where the veggies are lying long ways, start slowly peeling your rice wrap away from the plate, stretching it over the veggies like a burrito, one side at a time. Make sure to pay close attention, not stretching your wrap to much, as it might tear. You may have to practice a few times until you become a pro at wrapping your spring rolls but don't worry, and have patients. You will get it down!

Lay your finished spring rolls on top of a bed of spring mix lettuce to prevent your roll from sticking to the plate and tearing when you try and pick it up. Enjoy!