Monday, 13 November 2017

Salmon, Asparagus and Baby Kale Spring Rolls with Honey and Soy Dip

These gluten free Vietnamese spring rolls filled with salmon, asparagus and baby kale are a nutritious dinner or snack, with sweetness added by a sticky honey and soy sauce dip. They're even great as a packed lunch. 

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I'm totally in love with spring rolls at the moment. 

They're gluten free, so they don't upset my stomach, and I love that they're kind of see-through so you can see the beautiful fillings inside. 

These were made after I craved the crispy, deep-fried Chinese spring rolls that you get from the takeaway (not very healthy). I wanted crunch, and a sticky-sweet dip to plonk them into, between mouthfuls. I also wanted something healthy and colourful for the filling, and not just a load of beansprouts which is about what you get in our local takeaway. 

So I made these. 




Grilled salmon, tender-but-still-crunchy asparagus spears and some curly baby kale leaves, wrapped up in a gossamer-thin spring roll. And then drizzled (or dunked) with a honey-soy dip. I tolerate very occasional soy, I figured that I'd let a little bit into my life, even if it's not paleo. If you don't eat any soy at all, you could try subbing in coconut aminos, which is a popular soy alternative, but I haven't tried it. You might need to taste as you go and adjust the seasoning of the other ingredients. 

This was so easy to make. We had these for dinner one night, and I got it all on the table in about 10-15 minutes. 

How's that for a 15 minute meal? 


Salmon, Asparagus and Baby Kale Spring Rolls with Honey Soy Dip
Makes 4 spring rolls
Ingredients
2 salmon fillets, grilled until cooked through
8 asparagus spears, trimmed and washed
large handful baby kale
a selection of shoots, to serve (optional) (I used Growing Underground's Asian mix of purple radish, sweet pea and coriander shoots). 

For the dip:
2 tbsp dark soy sauce
1 tbsp runny honey
half teaspoon sesame oil

Method
First, quickly cook the asparagus. Bring a small pan of water to a simmer, drop in the asparagus spears and cook for about 5 minutes, until just tender. Drain, rinse with cold water and drain well. 

Take out a board to work on, and then dip the spring rolls in a bowl of warm water to soften them. Immediately, lay the spring roll on the board and add one half of the salmon fillet, a small handful of the baby kale leaves and two asparagus spears. Fold over the sides, and roll up the spring roll. Repeat for the rest of the spring rolls and other ingredients. 

Cut the rolls in half, and then arrange onto a serving plate or board. 

Quickly whisk the ingredients for the dip together and serve alongside the spring rolls. 




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