Chef Sue really made some fantastic gourmet treats when she visited our Calgary South store. These Avocado Lox Summer Rolls were just devine!
Serves 4-6:
Zest of 1/2 lemon
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon whole grain mustard
1/2 teaspoon caraway seeds
1/4 teaspoon salt
Black pepper to taste
4 round rice paper wrappers
150 grams (about 1) avocado, pitted, peeled & sliced thinly
80 grams lox
50 grams cucumber, cut into sticks
50 grams red onions, sliced thinly
10 grams flat leaf parsley, stems removed
5 grams dill, stems removed
40 grams mizuna, or other salad greens
To make the rolls:
Prepare a deep plate filled with room temperature water. Dip the rice paper in the water, coating well so that the whole thing is wet. It will still be 
stiff, but don’t worry as it will continue to soften as you fill it.
Place the soaked wrapper on a flat surface, and then arrange some of the avocado and lox in the centre of the bottom, 1/3 of the wrapper.
Top with cucumber, red onions, flat leaf parsley, dill and mizuna. Then flip the left and right sides over the filling. Use your thumbs to pull the bottom of the wrapper up and over the filling.
Your remaining fingers should compress the filling back into the wrapper so you can roll it tightly. This takes a bit of practice, but once you have it down it gets much easier.
Finish rolling the wrapper and repeat with the
rest of the wrappers. Slice in half and serve with the sauce.
To make the sauce:
Put the lemon zest, lemon juice, olive oil, honey, mustard, caraway seed, salt and pepper in a blender and emulsify.
