Lemon Basil Salmon Rolls

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📝 Ingredients

For the Rolls:

• 200g (7 oz) cooked salmon (grilled, poached, or baked), flaked
• 1 small cucumber, julienned (or use thin slices if wrapping with cucumber)
• 1 small carrot, julienned
• 1 ripe avocado, sliced thinly
• 1/4 cup fresh basil leaves, chopped or whole
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• 6–8 rice paper wrappers (or cucumber ribbons for a low-carb version)
• Optional: baby spinach or mixed greens for extra crunch

For the Lemon Basil Dipping Sauce:

• 3 tbsp Greek yogurt or mayonnaise (for creamier dip)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp finely chopped fresh basil
• 1 tsp Dijon mustard
• Salt and black pepper to taste

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👨‍🍳 Instructions

Step 1: Prepare the Filling

1. In a medium bowl, gently combine the flaked salmon with lemon zest, lemon juice, chopped basil, salt, and pepper.
2. Set aside while you prep the veggies and wrappers.

Step 2: Prep the Wrappers or Cucumber

• For Rice Paper Rolls: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm. Lay it flat on a damp kitchen towel.
• For Cucumber Wraps: Use a vegetable peeler or mandoline to make long, thin strips of cucumber. Lay out several overlapping strips horizontally to form a surface to roll.

Step 3: Assemble the Rolls

1. In the center of each wrapper or cucumber sheet, layer spinach/greens (if using), a small amount of salmon mixture, cucumber, carrot, and avocado.
2. Fold in the sides, then roll tightly like a burrito. Set seam-side down.

Tip: Don’t overfill—less is more when it comes to rolling tightly.

Step 4: Make the Dipping Sauce

1. In a small bowl, mix together all the dipping sauce ingredients until smooth. Adjust seasoning to taste.

Step 5: Serve

• Cut the rolls in half at an angle for presentation.
• Serve chilled or at room temperature with the lemon basil dipping sauce.

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