Smoked salmon salad rolls you eat with your hands or easily turn into sushi. Made with spinach, cucumber, red onion, and served with a creamy basil citrus dressing.
For the dressing, food process all the ingredients until emulsified.
Pour some water into a shallow dish and dip the rice paper in the water for about 5 seconds per side until it becomes pliable, but isn't completely soggy. Then, transfer the damp rice paper to a damp cutting board or table surface.
On top of the rice paper, add 1 layer of smoked salmon, then the cucumber slices, spinach, onion, avocado, basil, and romaine.
Next, gently roll the smoked salmon roll up like a burrito. You can serve them as is, or cut them into smaller bitsize pieces. You can top each one with a little roe for added pizazz.
Notes
If it's your first time rolling rice paper, my advice is to try not to have too-high expectations until you get the hang of it, and do expect that the first one will likely tear.My trick is to roll each one with 2 wrappers, overlapping like a Venn diagram. For some reason, it makes it much easier to capture all the filling and roll. Then I cut them in half and they look really pretty.Usually, when I make these, we enjoy eating them with our hands by cutting them in half and dipping them in the dressing. Sometimes, I like cutting them into sushi-sized pieces, about 1 ½-inches, topping them with fish eggs, and eating them with chopsticks (below).