These bright and fresh salmon spring rolls are a fun and healthy treat! Wrapped in rice paper, they are filled with tasty salmon, crisp veggies, and served with creamy peanut sauce.
Rolling these spring rolls feels like a fun art project! I love dipping them in the peanut sauce; it adds such a yummy flavor. You can make them ahead, and they’re perfect for sharing with friends!
Ingredients & Substitutions
Salmon: Fresh salmon is key here, but if you prefer, you can use cooked shrimp, crab meat, or even tofu for a vegetarian option. Each brings a unique flavor!
Rice paper wrappers: These are essential for the rolls. If you can’t find them, you can use lettuce leaves for a low-carb option or even tortilla wraps in a pinch.
Cabbage: Purple cabbage adds a nice color, but green cabbage works too. If you want a crunchy twist, you could use bell peppers instead!
Noodles: Rice vermicelli gives a nice texture, but you can swap in any cooked noodles you like, such as soba or even spiralized zucchini for a gluten-free version.
Peanut butter: You can substitute almond or cashew butter if you have nut allergies. Sunflower seed butter also works as a nut-free alternative.
How Do You Get the Rice Paper Wrappers to the Right Texture?
One common challenge is getting the rice paper wrappers just right. The key is to soak them in warm water long enough to make them flexible, but not too long that they tear.
- Fill a shallow dish with warm water.
- Dip one wrapper for about 10-15 seconds until it’s soft and pliable.
- Place it on a damp surface to prevent sticking.
Don’t worry if some wrappers tear; just fold them over the filling if needed. Practice makes perfect, and they’ll still taste delicious!
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 rice vermicelli noodles, cooked and drained
- 1 cup purple cabbage, shredded
- 1 cup lettuce leaves, torn into smaller pieces
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 small cucumber, julienned
- 1 carrot, julienned
- Lime wedges (for serving)
- Chopped roasted peanuts (for garnish)
For The Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1-2 tsp honey or maple syrup (to taste)
- 1 garlic clove, minced
- 1/4 to 1/2 cup warm water (to thin sauce)
- Crushed peanuts (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, including prep time for cutting the ingredients and making the sauce. After that, you can serve the spring rolls immediately, or chill them in the fridge for a refreshing appetizer later!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water and drain well. Set those aside. Next, slice your salmon into thin strips, julienne the cucumber and carrot, shred the purple cabbage, and tear the lettuce into bite-size pieces. Don’t forget to wash and dry the fresh mint and cilantro leaves!
2. Make the Peanut Sauce:
In a mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar (or lime juice), sesame oil, honey (or maple syrup), and the minced garlic. Whisk everything together until it’s well mixed. Now, slowly add warm water a little at a time while whisking, until the sauce reaches a smooth, easy-to-dip consistency. Taste your sauce and adjust the sweetness or acidity as needed. Once it’s just right, sprinkle some crushed peanuts on top and set the sauce aside.
3. Assemble the Spring Rolls:
Grab a large shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it’s soft and pliable. Lay the soaked wrapper flat on a clean, damp work surface. Near the bottom third of the wrapper, place a few pieces of salmon followed by a small handful of rice vermicelli noodles. Then layer on the shredded cabbage, cucumber, carrot, lettuce, mint leaves, and cilantro. Now, fold the sides of the rice paper inward, and then roll it tightly from the bottom to seal in all those delicious fillings. Repeat this process with the remaining wrappers and ingredients until you’ve made all your spring rolls.
4. Serve:
Arrange the spring rolls neatly on a serving plate. Sprinkle chopped roasted peanuts over the top for added crunch. Garnish with extra mint and cilantro, and place lime wedges on the side for a zesty kick. Serve the spring rolls with your delicious homemade peanut dipping sauce, and enjoy these vibrant, fresh flavors!
Enjoy these fresh, vibrant salmon spring rolls with the rich and creamy peanut sauce!
Can I Use Leftover Salmon for These Spring Rolls?
Absolutely! Cooked salmon works well in this recipe. Just make sure it’s flaked into bite-sized pieces for easy assembly!
What Can I Use If I Don’t Have Rice Paper Wrappers?
If rice paper wrappers aren’t available, you can substitute them with lettuce leaves for a low-carb option or tortillas for a different twist. Keep in mind the overall flavor will change slightly.
How Should I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 1 day. To prevent them from drying out, you can place a damp paper towel in the container. Just be aware that the rice paper may become a little soggy.
Can I Make the Peanut Sauce in Advance?
Yes! You can prepare the peanut sauce up to 3 days ahead of time. Just store it in an airtight container in the fridge. If it thickens, stir in a little warm water to reach your desired consistency before serving.