Summer wraps with cucumber and taramasalata

Summer wraps with cucumber and taramasalata

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  • 3 - 4
  • Easy
  • 20 minutes
  • Oak Valley Sauvignon Blanc 2010


  • 6 rice-paper rounds (about 22 cm in diameter)
  • 1 x 125 g tub taramasalata
  • 1 large cucumber, shaved into long ribbons and pips discarded
  • About 120 g fresh bean sprouts
  • Fresh mint leaves
  • Butter lettuce leaves, for serving (optional)
  • Ponzu sauce, for dipping (optional)

Cooking Instructions

Working one or two at a time, dip the ricepaper rounds into warm water for a few seconds. Place on paper towel for 30 seconds or until softened.

Spread thinly with taramasalata. Place 2 or 3 ribbons of cucumber, a small heap of sprouts and a few mint leaves in the centre. Fold about a third over to cover the filling, then fold in both sides.

Roll up to form an envelope and slice in half. Serve immediately, wrapped in lettuce leaves and dipped in ponzu sauce, if desired, or refrigerate until ready to serve.


TASTE’s take:

These healthy wraps offer lovely fresh cucumber, mint and crisp sprouts with a tang of taramasalata.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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