One Part Sushi, One Part Spring Roll, One Great Lunch
So while trying to decide what to do with the rest of the mango-ginger dipping sauce (because I know you’ve all been dying to know what I’d do with the rest of it), I came up with this little number. I have a tendency to create meals around the ingredients I’m trying to clear out of my fridge, in this case shredded cabbage and veggie cream cheese. Plus, I’ve been on a sushi kick lately, and Philadelphia rolls (smoked salmon, avocado and cream cheese) are one of my very favorites. Of course my favorite would be one of the least authentic and most caloric sushi rolls on the menu, but what can I say, it has a good thing going on. I’ve been wanting to give spring rolls a try for a while now, and since they’re both lighter and easier to make than sushi, I figured why not combining the two.
These are quick and easy, so I’ve been making them each morning as my lunch for the day. The hardest part (and this is actually quite embarrassing) was finding the rice paper. Not because the first three stores I went to didn’t carry it… I’m sure they probably did, had I known they weren’t refrigerated with the egg roll wrappers. Yes, I went to four grocery stores to find rice papers. Save yourself some time and check the Asian food section, where you will likely have no trouble finding spring roll wrappers. They come in dry, hard disks.
Philadelphia Spring Rolls
A Messy Kitchen Original
(For 1 Serving: 2 Spring Rolls)
- 2 rice paper spring roll wrappers
- 2oz smoked salmon
- 2T cream cheese
- 1/4 avocado
- 1/2C shredded cabbage
- 3-4 leaves fresh basil, chopped
Fill a large bowl with warm water. Dip one rice paper in the warm water for 2-3 seconds, submerging completely. Lay on a cutting board. Spread half of the salmon evenly in the center. Top with half the avocado, cabbage and basil and 1T cream cheese. Folk rice paper around carefully, doing the ends last. Repeat for second spring roll. Serve with mango-ginger dipping sauce!