Description
Fresh and healthy Salmon Spring Rolls made with cooked salmon, crisp vegetables, and rice paper, served with a tangy dipping sauce.
Ingredients
Units
Scale
- 6 oz cooked salmon, flaked
- 8 rice paper wrappers
- 1 cup shredded lettuce
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup cooked vermicelli noodles
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup hoisin sauce (for dipping)
- 2 tbsp peanut butter (for dipping sauce)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- Water, for softening rice papers
Instructions
- Prepare all the filling ingredients and set them within reach.
- Fill a large shallow dish with warm water and dip one rice paper wrapper in it for about 10 seconds until soft.
- Lay the softened rice paper on a clean surface.
- Place a small amount of lettuce, carrots, cucumber, vermicelli noodles, herbs, and salmon in the center of the wrapper.
- Fold the sides over the filling, then roll tightly from the bottom up like a burrito. Repeat with remaining wrappers and fillings.
- To make the dipping sauce, mix hoisin sauce, peanut butter, soy sauce, lime juice, and sesame oil until smooth.
- Serve spring rolls immediately with dipping sauce.
Notes
- You can use smoked or poached salmon as per preference.
- Keep a damp cloth over prepared rolls to prevent them from drying out.
- Can be made a few hours ahead and stored in the fridge.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg