These salmon fresh spring rolls are a delightful twist on a classic. Wrapped in soft rice paper, they have fresh veggies and tender salmon, making them both colorful and tasty!
The creamy peanut sauce is the perfect dip, adding a yummy kick. I love making these for a quick lunch or a fun snack. They disappear fast, and I’m not complaining! 😂
Plus, they are super easy to assemble. Just roll, dip, and enjoy! I often add whatever veggies I have on hand for extra crunch. It’s a fun way to get creative in the kitchen!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for spring rolls, but you can try using lettuce leaves instead if you want a low-carb option. Just keep in mind that the wraps won’t have that chewy texture.
Salmon: Fresh salmon gives the best taste, but if you prefer cooked fish, canned or leftover salmon works great too. You could even use shrimp or tofu as a substitute for a different flavor.
Vermicelli Rice Noodles: These noodles add texture, but if you’re avoiding gluten, try rice vermicelli or even zoodles (zucchini noodles) for a fresh twist!
Herbs: Fresh cilantro, mint, and basil are vital for flavor. If you’re not a fan of cilantro, try parsley or omit it. Dried herbs aren’t a great substitute as they lack the freshness.
Peanut Butter: For those with nut allergies, sunflower seed butter can offer a similar creamy texture. You can also use almond butter or tahini as alternatives.
How Do I Make Perfectly Rolled Spring Rolls?
Rolling spring rolls can be tricky, but with practice, you’ll get the hang of it! The key steps include soaking the rice paper just enough so it’s pliable but not overly soft. Here’s how:
- Dip one rice paper wrapper into warm water for 10-15 seconds. It should still feel firm when you take it out!
- Lay the wrapper flat on a clean work surface. Starting at the bottom third, add your filling, layering ingredients wisely.
- After laying in the filling, fold in the sides, and roll tightly from the bottom up. The tighter your roll, the better!
- If the wrapper tears, do not worry! This can happen – just keep rolling and it should still hold together.
With these techniques in mind, your spring rolls will turn out both beautiful and delicious every time!
How to Make Salmon Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 200g (7 oz) fresh salmon fillet, sliced thinly or cooked and flaked
- 1 cup cooked vermicelli rice noodles
- 1/2 cup shredded purple cabbage
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 cup lettuce leaves (romaine or green leaf), torn to size
For the Peanut Dipping Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1-2 tsp sriracha or chili sauce (optional for heat)
- 1/4 cup warm water (adjust for desired consistency)
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and assembly. Afterward, you can serve immediately or chill them for a bit. Perfect for a refreshing appetizer or healthy snack!
Step-by-Step Instructions:
1. Prepare the Salmon:
If you’re using raw salmon, carefully slice it into thin strips to make rolling easy. If you prefer, you can also grill or lightly cook the salmon until just done, then flake it into bite-sized pieces. Once prepared, set the salmon aside.
2. Cook the Noodles:
Cook the vermicelli rice noodles according to the package instructions, usually just a few minutes in boiling water. After cooking, drain them and rinse under cold water to halt the cooking process and prevent sticking together.
3. Prepare the Vegetables and Herbs:
Julienne the carrot and cucumber into thin strips. Shred the purple cabbage as well. Then wash and dry the lettuce leaves, cilantro, mint, and basil, making sure to have everything ready for assembly.
4. Make the Peanut Sauce:
In a mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha if you like a spicy kick. Whisk everything together until smoothly combined. Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. For a finishing touch, sprinkle sesame seeds on top.
5. Soften the Rice Paper Wrappers:
Take a large shallow dish or plate and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable but not overly soft. Once done, lay the softened wrapper flat on a clean surface or plate.
6. Assemble the Spring Rolls:
Start by placing a few lettuce leaves in the lower third of the rice paper. Next, add a small handful of the cooked noodles, topped with your salmon slices or flakes. Then, layer on a mix of julienned carrots, cucumber, shredded cabbage, and fresh herbs. Fold the sides of the rice paper inward, then tightly roll it up from the bottom to form a compact spring roll. Repeat this process with the remaining rice paper wraps and fillings.
7. Serve:
For presentation, you can cut the rolls in half diagonally if you like. Arrange the finished spring rolls on a serving plate with the peanut sauce on the side for dipping. Feel free to garnish with extra cilantro leaves and sprinkle some sesame seeds over the top for a beautiful finish.
Now, enjoy your fresh, flavorful Salmon Spring Rolls with that rich, creamy peanut dipping sauce—perfect for sharing or indulging on your own! Enjoy!
Can I Use Cooked Salmon Instead of Raw?
Absolutely! Cooked salmon, whether grilled or baked, works great. Just flake it into bite-sized pieces before adding it to your spring rolls.
What Can I Substitute for Rice Paper Wrappers?
If you don’t have rice paper wrappers, consider using large lettuce leaves like romaine or butter lettuce for a low-carb option. They won’t have the same texture, but they’ll still work well for wrapping!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to one day. Keep them separate from the sauce to maintain their texture and freshness. Enjoy them cold or at room temperature!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can make the peanut sauce ahead of time! Store it in the refrigerator for up to a week. Just give it a good stir and add a little warm water if it thickens before serving.