Summer rolls

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 123 Kcal, 8g Protein, 8g Carbohydrates, 6g Fat


  • Salmon
  • 400 g salmon fillets, cut into 12 slices
  • 1 organic lemon, use grated zest and juice, 2 tbsp set aside
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • To make the rolls
  • 12 rice paper (approx. 22 cm in diameter)
  • 0.5 bunch radish, thinly sliced
  • 0.5 cucumber, cut into sticks
  • 150 g celery, cut into sticks
  • 100 g blackberries
  • 0.5 bunch dill
  • 0.5 bunch basil, leaves torn off
  • 0.5 bunch lovage, leaves torn off
  • Dressing
  • 80 g plain yoghurt
  • 50 g crème fraîche
  • 0.5 bunch basil, finely chopped
  • 0.25 tsp salt
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch lovage, finely chopped
  • a little pepper

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  • Salmon

    Heat the oil in a non-stick frying pan. Mix the lemon zest and salt, use to season the salmon. Fry the salmon for approx. 2 mins. on each side, add the lemon juice, reduce a little.
  • To make the rolls

    Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place one slice of salmon, a little radish, cucumber, celery and blackberries in the centre of each sheet, sprinkle with a few herbs. Fold the edges inwards, then roll up tightly from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.
  • Dressing

    Combine the yoghurt with the reserved lemon juice and all the remaining ingredients, serve with the summer rolls.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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