Spring rolls with yellow beans, avocado, and smoked salmon

drapeau chinois Chinese recipe

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minutes of preparation
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

  1. Drain the d’aucy yellow beans.
  2. 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.
  3. 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.
  4. Separate and lay out three to four slices of avocado in the middle. Add a whole lettuce leaf.
  5. 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).
  6. 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.
  7. Make the three other rolls in the same way.
  8. Chill them for 15 minutes before serving, then cut them carefully into two or three pieces to show off the ingredients.
  9. Prepare a dipping sauce by mixing the soya sauce with the olive oil.

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