Description
These fresh and healthy Salmon Spring Rolls are a light and flavorful meal or appetizer, perfect for spring! Filled with tender salmon, crisp vegetables, and fresh herbs, they’re wrapped in delicate rice paper and served with a tangy dipping sauce. A refreshing dish that’s full of color and crunch!
Ingredients
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1/2 lb fresh salmon fillet, cooked and flaked (grilled, baked, or pan-seared)
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8 rice paper wrappers
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1 cup shredded lettuce or mixed greens
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1/2 cup julienned carrots
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1/2 cucumber, julienned
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1/4 cup fresh cilantro leaves
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1/4 cup fresh mint leaves
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1/4 avocado, sliced (optional)
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2 tablespoons sesame seeds (optional, for garnish)
For the Dipping Sauce:
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3 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 teaspoon honey or maple syrup
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1 teaspoon sesame oil
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1/2 teaspoon grated ginger
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1/2 teaspoon garlic, minced
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1 teaspoon chili paste or sriracha (optional, for a spicy kick)
Instructions
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Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili paste (if using). Set aside.
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Assemble the Spring Rolls:
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Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until soft and pliable. Lay the wrapper flat on a clean surface.
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In the center of the rice paper, layer a few pieces of flaked salmon, shredded lettuce, julienned carrots, cucumber, cilantro, and mint. Optionally, add avocado slices for extra creaminess.
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Roll the Spring Rolls: Fold the sides of the rice paper inwards over the filling, then roll up the wrapper tightly from the bottom, making sure the ingredients are snugly wrapped inside.
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Serve: Repeat with the remaining rice paper wrappers and fillings. Serve the spring rolls with the dipping sauce on the side.
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Garnish: If desired, sprinkle the rolls with sesame seeds for extra crunch.
Notes
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For a vegetarian version, you can swap the salmon for tofu or another plant-based protein.
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These spring rolls are best served fresh, but you can store them in the fridge for a few hours with a damp paper towel over them to keep the rice paper from drying out.