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Ingredients

12 (16.5cm square) sheets rice paper
6 tablespoons dill & walnut pesto
200g (about 2 small) Lebanese cucumbers, thinly sliced lengthways
100g snow pea sprouts, ends trimmed
2 150g pkts smoked ocean trout (Springs brand), skin removed, flaked
1 just ripe avocado, halved, stone removed, peeled, thinly sliced lengthways

Method

Step 1 Assemble all the ingredients on a bench. Place 1 sheet of rice paper on a clean board. Use a pastry brush to brush both sides of the rice paper well with cold water.
Step 2 Spread 2 teaspoons of the pesto evenly over the sheet of rice paper. Place 2-3 pieces of cucumber about 3cm from the bottom edge of the rice paper, about 3cm in from one of the sides. Top the cucumber with a few snow pea sprouts, allowing the tops of the sprouts to poke out each end slightly, a few pieces of smoked trout and 2-3 slices of avocado.
Step 3 Starting from the bottom edge roll up rice paper. Place seam-side down on a tray and cover loosely with damp paper towel. Repeat with remaining wrappers and filling. Cut in half and serve immediately.

Smoked trout, dill and avocado wraps

How to make Smoked trout, dill and avocado wraps

Ingredients

Method