Avocado Lox Summer Rolls

Ingredients

• Zest of ½ lemon
• ¼ cup lemon juice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon whole grain mustard
• ½ teaspoon caraway seeds
• ¼ teaspoon salt
• Black pepper to taste
• 4 round rice paper wrappers
• 5.3 ounces (150 grams or about 1 avocado) avocado, pitted, peeled and sliced thinly
• 2.8 ounces (80 grams) lox
• 1.8 ounces (50 grams) cucumber, cut into sticks
• 1.8 ounces (50 grams) red onions, sliced thinly
• 0.35 ounces (10 grams) flat leaf parsley, stems removed
• 0.18 ounces (5 grams) dill, stems removed
• 1.4 ounces (40 grams) mizuna, or other salad green

Instructions

1. 1
   To make the sauce, put the lemon zest, lemon juice, olive oil, honey, mustard, caraway seed salt and pepper in a blender and emulsify.
2. 2
   To make the rolls, prepare a deep plate filled with room temperature water.
3. 3
   Dip the rice paper in the water, coating well so that the whole thing is wet. It will still be pretty stiff, but don't worry as it will continue to soften as you fill it.
4. 4
   Place the soaked wrapper on a flat surface, and then arrange some of the avocado and lox in the center of the bottom 1/3 of the wrapper.
5. 5
   Top with the cucumber, red onions, flat leaf parsley, dill and mizuna, and then flip the left and right sides over the filling.
6. 6
   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.
7. 7
   Finish rolling the wrapper and repeat with the rest of the wrappers. Slice in half and serve with the sauce.