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Summer rolls with salmon and honey mustard sauce

Delicious Summer Rolls with Salmon and Honey Mustard Sauce

These refreshing summer rolls with salmon and honey mustard sauce are visually stunning, easy to prepare, gluten-free, and low-carb.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons mustard Mittelscharfer Senf; substitute with spicy or sweet mustard
  • 2 tablespoons honey You can use maple syrup as a vegan alternative
  • 1/4 cup yogurt Use Greek yogurt for extra thickness or a dairy-free option if needed
  • 1 clove garlic Minced; garlic powder can be used if fresh isn't available
  • 1 tablespoon lemon juice Lime juice can be a delicious substitute
  • 1 tablespoon rapeseed oil Any neutral oil like sunflower will also work
  • to taste salt
  • to taste pepper
  • optional fresh dill Can be substituted with parsley
For the Rolls
  • 1 cucumber Sliced; replace with zucchini for a fun twist
  • 1 avocado Thinly sliced; bell peppers can be used for a lower-calorie option
  • 1 red bell pepper Feel free to use other colored bell peppers interchangeably
  • 1 carrot Daikon radish can give a spicier kick
  • a handful fresh mint leaves Basil or cilantro can be excellent alternatives
  • a handful fresh chives Green onions can be a substitute
  • 8 ounces salmon Feel free to use smoked or cooked salmon
  • 3 ounces rice noodles Quinoa or omitting them makes for lower-carb options
  • 10 rice paper For a low-carb version, substitute with lettuce leaves

Equipment

  • Medium bowl
  • shallow dish
  • pot
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine mustard, honey, yogurt, minced garlic, lemon juice, and rapeseed oil. Whisk until smooth and creamy, then adjust seasoning with salt and pepper.
  2. Slice the cucumber, carrots, bell pepper, and avocado into thin strips. Prepare mint leaves and chop chives.
  3. Bring a pot of water to a boil and add rice noodles. Soak for about 5–7 minutes until tender. Drain and rinse under cold water.
  4. Fill a shallow dish with warm water. Quickly dip one rice paper sheet for about 10-15 seconds until pliable.
  5. Place mint leaves in the center of the softened rice paper, followed by salmon, rice noodles, and sliced veggies. Fold sides in and roll tightly.
  6. Continue rolling until filling is wrapped snugly. Place seam-side down on a plate and repeat with remaining ingredients.
  7. Arrange summer rolls on a platter and serve with honey mustard sauce on the side.

Nutrition

Serving: 1rollCalories: 120kcalCarbohydrates: 16gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Keep an eye on your rice paper as it soaks; it should be pliable yet firm. Slice your veggies uniformly for best results. Cover completed rolls with a damp cloth if not serving immediately.

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