Week 14: David Gillick's recipe of the week: Salmon rice paper rolls

Ingredients:

(Serves 6)

120g smoked salmon (from a packet or tinned)

60g bulgur wheat (or an equivalent such as brown rice, quinoa or couscous)

2 teaspoons of soy sauce

2 teaspoons of lime juice

6 large rice paper rounds (available in most large supermarkets)

6 fresh mint leaves, chopped

1 small carrot, peeled and cut into matchstick-sized slices

Half a medium red pepper, thinly sliced

1 onion, thinly sliced

80g Greek yogurt

50g sweet chilli sauce

Method: 

1. Cook bulgur wheat in boiling water for approximately 10 mins. Leave to cool. Add soy sauce, lime juice and chopped mint. If using tinned salmon, add it at this point. Stir to combine all the ingredients in the pot.

2. Half fill a shallow dish with warm water. Place one rice paper in the water until soft. Transfer on to a clear, dry work surface. If you are using the sliced salmon from a packet, place one slice of salmon along the edge of the rice paper.

3. Top with one tablespoon of the bulgur wheat mixture along with some matchsticks of carrot, pepper and onion. Roll up, folding in the edges to enclose filling. Cover roll with damp tea towel to prevent it drying out. Repeat with remaining ingredients to make six rolls.

4. For the dip, mix 80g Greek yogurt with 50g sweet chilli in a bowl. Eat straight away or refrigerate rolls in an airtight container to eat within two days.