Fresh Spring Rolls with Smoked Salmon and Mango: Easy Recipe from Expert Pauline Dubois

Mastering spring rolls takes a little practice, but once you get the technique down, these fresh delights are ready in minutes. As a seasoned recipe developer featured in Pauline Dubois' book Spring Rolls, I've perfected this vibrant combination of flavors.

Ingredients
For 10 rolls
Preparation: 15 min. – Soaking time: 4 min.

• 150 g noodles
• 1 mango
• 2 avocados
• a few drops of lemon juice
• 10 rice sheets
• 5 slices of smoked salmon
• 1 handful of mesclun (slamming)
• a few leaves of coriander

For the orange sauce

• 2 tbsp olive oil
• juice of 1 orange
• 1 tbsp balsamic vinegar
• 2 tsp mustard
• salt and pepper

Preparation
1. Place the noodles in a bowl and pour boiling water over them. Soak for 4 minutes. Drain, rinse under cold water, and let cool.
2. Peel the mango and avocados, then cut into thin slices. Sprinkle avocado slices with lemon juice to prevent browning. Halve the salmon slices.
3. For the sauce, whisk together all ingredients until smooth.
4. Lay out moistened rice sheets. Top each with half a salmon slice, some mesclun, noodles, avocado and mango slices, and coriander leaves.
5. Fold the top over the filling, tuck in the sides to form an envelope, and roll tightly. Serve with orange sauce.

Enjoy your meal!

This recipe is from the book Spring Rolls by Pauline Dubois, €9.99 via Bol.com.

Text: Pauline Dubois | Photography: Fabrice Vegas