These fresh spring rolls are not only vibrant but also super tasty! Filled with tender salmon and crunchy veggies, they come wrapped in rice paper, ready to munch on.
And that peanut sauce? It’s the perfect dip! I like to make extra because everyone’s always asking for more. Trust me, these rolls are a hit at any gathering! 🥢
Ingredients & Substitutions
Rice paper wrappers: These are essential for making spring rolls. If you can’t find them, use lettuce leaves as a low-carb alternative.
Fresh salmon: For safety and taste, always use sushi-grade salmon. If you’re not keen on salmon, try cooked shrimp or tofu for a different protein option.
Vermicelli noodles: These give the rolls a nice texture. You can substitute with zucchini noodles or another type of rice noodle if you prefer.
Fresh herbs: Mint and cilantro are classic choices. If you’re not a fan of cilantro, just skip it or replace it with more mint or even basil!
Peanut butter: For a nut-free sauce, you can use sunflower seed butter. I find that natural peanut butter has the best flavor!
How Do I Properly Soften Rice Paper Wrappers?
Softening rice paper can be a bit tricky at first, but it becomes easier with practice. Dip the wrapper in warm water, ensuring it’s fully submerged, and let it soak for 10-15 seconds. Aim for a slightly firm texture since it will continue to soften during assembly.
- Use a shallow dish for soaking; this makes it easier to maneuver the wrappers.
- Don’t let them soak too long as they can become too sticky to manage!
- Work on a clean, damp surface to help prevent sticking as you roll the spring rolls.
Once you get the hang of it, rolling these fresh spring rolls will be an enjoyable task, and the results will impress your friends and family!
Delicious Salmon Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 200g fresh salmon fillet, thinly sliced
- 1 cup vermicelli rice noodles
- 1 cup purple cabbage, thinly shredded
- 1 medium carrot, julienned
- 1 cup fresh spinach or lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves (optional)
- 1 cucumber, julienned (optional)
- Roasted peanuts, chopped (for garnish)
- Lime wedges (for serving)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1-2 tsp honey or maple syrup (to taste)
- 1 small garlic clove, minced
- Water to thin the sauce as needed
- Crushed peanuts for topping
How Much Time Will You Need?
This recipe will take approximately 20 minutes for preparation and assembly, plus a little time for soaking the noodles. Enjoy a delightful experience with these fresh spring rolls that are perfect for a light meal or appetizer!
Step-by-Step Instructions:
1. Prepare the Vermicelli Noodles:
Begin by soaking the vermicelli rice noodles in hot water for about 5-7 minutes, or until they are soft. Drain and set them aside while you prepare the other ingredients.
2. Prepare the Vegetables and Herbs:
Next, thinly shred your purple cabbage and julienne the carrot. If using cucumber, do the same. After that, rinse off the spinach, mint, and optional cilantro leaves to make sure they’re clean and ready to roll!
3. Create the Peanut Sauce:
In a mixing bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, minced garlic, and honey. Add a tablespoon of water at a time until you reach your desired dipping consistency. Don’t forget to taste and adjust the flavors as you prefer!
4. Soften the Rice Paper Wrappers:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for roughly 10-15 seconds until it becomes pliable but not too soft. You want it to be easy to work with!
5. Assemble the Spring Rolls:
Lay the softened rice paper wrapper flat on a clean work surface. On the bottom third of the wrapper, start layering: a small handful of spinach or lettuce, some softened vermicelli noodles, a few slices of salmon, and then top with the shredded cabbage, carrot, mint, and optionally some cilantro and cucumber.
6. Roll the Spring Roll:
Time to roll! Fold the sides of the wrapper over the filling, then gently but tightly roll from the bottom up to completely enclose all the delicious ingredients. Repeat this process until you’ve assembled all your spring rolls!
7. Serve:
If you’d like, slice each spring roll in half diagonally. Arrange your beautiful rolls on a plate and sprinkle with chopped roasted peanuts for a nice crunch.
8. Enjoy:
Serve your fresh salmon spring rolls alongside the peanut dipping sauce and lime wedges for an extra tangy kick. Enjoy your colorful and fresh appetizer or light meal!
This recipe is not just visually appealing but full of delightful flavors and textures. Happy rolling!
Can I Use Cooked Salmon Instead of Raw?
Absolutely! If you prefer, you can use cooked salmon instead of raw. Just ensure it’s flaked or sliced thinly for easy rolling. Cooked shrimp or tofu are also great alternatives!
What If I Can’t Find Rice Paper Wrappers?
If you can’t find rice paper wrappers, lettuce leaves can work as a low-carb substitute! They won’t provide the same texture but will still hold the filling nicely.
How Do I Store Leftover Spring Rolls?
To keep leftovers fresh, store any uneaten spring rolls in an airtight container in the fridge. They are best enjoyed within 1-2 days. I recommend storing the dipping sauce separately to keep everything fresh!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce ahead of time! Simply store it in an airtight container in the refrigerator for up to a week. Just give it a good stir if it thickens before serving!
