Total Time: 20 minutes | Servings: 6
Rice paper rolls filled with avocado, salmon, rice noodles, mint, radish, watercress and served with a coconut curry sauce
Ingredients:
- 6 sheets round rice paper
- 1 large avocado, sliced
- 1.5 oz dried vermicelli noodles
- 8 oz cooked salmon
- 1 cup sliced radishes
- 1 ½ cups fresh watercress
- Assortment edible flowers
- ½ cup mint leaves
Coconut Curry Sauce:
- 1 cup coconut yogurt
- 2 tbsp cashew butter
- 1 tbsp coconut aminos
- 2 limes, juiced
- 1 tbsp curry powder
- Sea salt + pepper
Directions:
- Prepare the curry coconut sauce by mixing together all the ingredients in a small bowl. Set aside.
- Soak the rice noodles in hot water for ten minutes until they are tender then drain.
- One at a time dip each rice paper sheet in water and let it soak for 10 seconds. Lay it out on a cutting board.
- Fill each rice paper sheet with mint, avocado, edible flowers, cooked salmon, rice noodles, radish slices and watercress. Roll the circular rice paper sheet like a burrito and tuck in the ends.
- For the rest of the rice paper rolls and serve with the coconut curry sauce.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.