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Salmon Avocado Salad Roll

Salmon Avocado Salad Roll

By Chef Vaibhav Bhargava
Don’t be pushed by your problems. Be led by your dreams because if you treat every situation as a life and death matter, you’ll die a lot of times”.


Chef Vaibhav Bhargava has been in the industry for over 16 years now and has worked with some of the biggest conglomerates of the country. He has also had a successful stint with the ITC hotels, Jaypee group, Olive Bar and Kitchen Guppy by Ai, The Drunken Botanist, Vietnom and the Hyatt group.
Chef Vaibhav Bhargava possess both culinary and administrative skills in and his willingness to create new dishes and techniques has often found him recognition and has helped him become a versatile consultant chef with expertise in various forms of cooking.
He has many awards to his name, yet what comes across most beautifully is his humility!
A gluten free and healthy way of eating salmon salad packed with omega 3 and proteins.
1. Cut carrot and cucumber into long thin strips.
2. Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables.
3. Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and sweet chili sauce and fry off the paste for approximately 10 minutes, add the grated palm sugar and cook for a further 5 minutes.
4. Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.
5. Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
6. Place a slice of salmon, a slice of avocado, mint , coriander , noodles  and a little of the carrot and cucumber and onion on one end of the sheet and spread some sauce along on it .
7. Roll once, fold in sides and roll up.
8. Repeat with the remaining ingredients and serve with Dipping Sauce.
9. Dipping sauce- combine all ingredients in a small bowl.
Carrot julienne 50gm
Lebanese cucumber, 
halved and seeded 100gm
Slices smoked salmon 500gm
Large avocado, sliced 200gm
Spring onions, sliced 100gm
Round rice paper 
sheets (16cm) 4pc 
Vermicelli noodles 100gm
Mint 40gm
Coriander 40gm
Sweet chili sauce 100gm
Lime juice 30ml
Fresh coriander chop 20gm
Fresh mint leaves chop 10gm
Tamarind pulp 10gm
Palm sugar 10gm
Sesame oil 10ml
Fresh red chili chops 5gm
Fish sauce 15ml
Fresh ginger chops 5gm
Fresh garlic chops 5gm
Serving size : 1 spring roll 
Calories : 127 
Total fat : 8gm
Saturated fat : 1gm
Protein : 10gm
Carbohydrates : 7gm