These Salmon Fresh Spring Rolls are a tasty treat packed with fresh veggies and tender salmon, all wrapped up tight! The crunchy outside pairs perfectly with a creamy peanut sauce.
Making these rolls is always a fun activity! I love to get my hands involved and create a colorful plate. Dip them in that yummy sauce, and you’re in for a light and refreshing snack!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are crucial for the spring roll structure. If you can’t find them, you can use lettuce leaves as a low-carb option. Just make sure they are large enough to hold your fillings!
Fresh Salmon: Opt for sushi-grade salmon to ensure safety and freshness. If you prefer a different protein, cooked shrimp or tofu are great substitutes.
Purple Cabbage: This adds a beautiful color and crunch. If unavailable, green cabbage or even spinach can work well, though they’ll change the look a bit.
Peanut Butter: For a nut-free version, try sunbutter (made from sunflower seeds). Almond butter can also be used if it suits your taste.
Fresh Herbs: While mint and cilantro are colorful and fragrant, basil or parsley can be used if you aren’t fond of these herbs, keeping it fresh and appealing.
How Do You Make Perfectly Rolled Spring Rolls?
Rolling spring rolls can be a bit tricky, but with a little practice, you’ll master it. Start by ensuring your rice paper wrappers are soft enough to be flexible.
- Soak the wrapper in warm water for about 10 seconds. It should be pliable but not too mushy.
- Layer your ingredients on the lower third of the wrapper. Remember to keep the filling light to avoid bursting the roll.
- Fold in the sides while rolling up tightly from the bottom. Make sure the fillings are secure inside.
Don’t rush this process; each roll will get better as you go. Enjoy the fun of making these fresh spring rolls!
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, thinly sliced
- 1 cup purple cabbage, thinly shredded
- 1 cup carrots, julienned
- 1 avocado, sliced
- 1 cup rice vermicelli noodles, cooked and drained
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 cup butter lettuce or other leafy greens, separated into leaves
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/4 – 1/2 cup warm water (to thin the sauce to desired consistency)
- Sesame seeds and crushed peanuts for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend some time cooking the noodles, chopping the veggies, and assembling the rolls. Once you have everything ready, it’s simple to put together these delicious fresh spring rolls!
Step-by-Step Instructions:
1. Prepare Vermicelli Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water, then set aside. This keeps them fresh and prevents them from sticking together!
2. Prepare the Peanut Sauce:
In a mixing bowl, combine the creamy peanut butter, soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. Whisk everything together until it’s smooth and blended. Gradually add warm water, a little bit at a time, until the sauce reaches your desired consistency. Set the peanut sauce aside while you prepare the spring rolls!
3. Prepare the Vegetables and Herbs:
Time to chop! Thinly slice the purple cabbage, julienne the carrots, and slice the avocado. Next, separate the leaves of butter lettuce or your choice of leafy greens. Don’t forget to rinse and dry the fresh mint and cilantro leaves!
4. Soften Rice Paper Wrappers:
Get a large shallow dish or plate and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 10 seconds, until it becomes soft and pliable. Gently lay the softened wrapper flat on a clean surface to prepare for filling.
5. Assemble Each Spring Roll:
On the lower third of the softened rice paper wrapper, layer some lettuce leaves, a small handful of the cooked vermicelli noodles, a few slices of salmon, a sprinkle of cabbage, julienned carrots, avocado slices, and the fresh mint and cilantro. Be careful not to overfill your roll; less is more for easier rolling!
6. Roll Up the Spring Rolls:
Start by folding the sides of the wrapper inward, then tightly roll the spring roll from the bottom up. Make sure all the tasty fillings are secured inside the rice paper as you roll!
7. Serve:
Once all the rolls are assembled, arrange them beautifully on a serving board or plate. Drizzle the prepared peanut sauce over the top and sprinkle with sesame seeds and crushed peanuts. The peanut sauce is perfect for dipping, so serve it alongside the spring rolls!
8. Optional Garnish:
For an extra special touch, you can sprinkle some toasted sesame seeds over the rolls as a finishing garnish. They add a lovely crunch!
Enjoy these fresh, vibrant salmon spring rolls with creamy peanut dipping sauce as a perfect light appetizer or meal!
Can I Use Cooked Salmon Instead of Fresh?
Absolutely! If you prefer cooked salmon, you can use leftover salmon or poach it beforehand. Just ensure it’s flaky and well-seasoned before adding it to your spring rolls.
How to Store Leftover Spring Rolls?
If you have leftover spring rolls, store them in an airtight container in the fridge for up to a day. To keep them fresh, place a damp paper towel in the container to prevent drying out. They are best enjoyed fresh, but you can rehydrate them slightly with a damp cloth if needed!
Can I Make the Peanut Sauce Ahead of Time?
Yes, the peanut sauce can be made ahead and stored in the refrigerator for up to a week. Just give it a good stir before using, and add a touch of warm water if it has thickened up too much.
How Do I Make the Spring Rolls Vegetarian?
To make these spring rolls vegetarian, simply omit the salmon and add extra vegetables or ingredients like tofu or tempeh for added protein. You can also include more avocado for creaminess!
