Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2012
Ingredients
Sesame Bok Choy:
Method
In shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each. Remove and arrange in single layer on clean towel; pat dry.Sprinkle 1 tbsp each of the carrot and green onion in centre of each round; top with salmon. One side at a time, tightly fold rice paper over salmon.
In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.
Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.
In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 3 minutes. Serve with salmon bundles.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 364 mg
- Sugars 4 g
- Protein 28 g
- Calories 339.0
- Total fat 18 g
- Potassium 944 mg
- Cholesterol 70 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 15.0
- Folate 43.0
- Calcium 14.0
- Vitamin A 65.0
- Vitamin C 62.0
