These Salmon Fresh Spring Rolls are colorful and crunchy, filled with fresh veggies and tasty salmon. Wrapped in rice paper, they are perfect for a light meal or a fun appetizer!
Pairs perfectly with a creamy peanut sauce that will make you want to dip everything in it! 😄 I love making these rolls because they’re super easy and so refreshing, especially on warm days!
Ingredients & Substitutions
Rice Paper Wrappers: Essential for this recipe, these can be found at Asian grocery stores. If you can’t find them, use lettuce leaves as a fresh alternative. They won’t have the same texture but will work well.
Salmon: Grilled salmon gives a lovely smoky flavor, but if you prefer lighter options, poached or canned salmon also works. If you have a seafood allergy, try shredded cooked chicken or tofu.
Cabbage: Purple cabbage adds color and crunch! If you want a milder taste, green cabbage or even lettuce can substitute nicely. I prefer using mixed colors for a vibrant dish.
Herbs: Fresh herbs elevate the flavors. If you don’t like cilantro or mint, consider using parsley or dill. Each offers a unique taste!
Peanut Butter: Creamy peanut butter is the base for our sauce. If you have a nut allergy, sunflower seed butter or tahini can work as alternatives, providing a similar creamy texture.
How Do I Perfectly Soften Rice Paper?
Getting the rice paper just right can be tricky! Too long in water, and they become too soft; too short, and they’re hard to roll. Here’s how to do it:
- Fill a large shallow dish with warm water — not boiling, just warm enough to soften.
- Dip one rice paper wrapper for 10-15 seconds. It should feel soft, yet firm!
- Carefully transfer it to a damp kitchen towel or cutting board. This will help prevent sticking.
Practice makes perfect! If it tears, don’t worry; your fillings will still taste great. Just keep rolling!
How to Make Salmon Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers
- 8 oz grilled or cooked salmon fillet, flaked or sliced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 cup fresh spinach or basil leaves
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup chopped roasted peanuts, for garnish
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha or chili garlic sauce (optional for heat)
- 1/4 cup warm water (to thin the sauce)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Black sesame seeds for garnish
- Chopped cilantro for garnish
For Serving:
- Lime wedges
How Much Time Will You Need?
This delightful dish requires about 20 minutes of prep time and 10 minutes for assembly. So, in total, you’ll need around 30 minutes to enjoy fresh and vibrant salmon spring rolls with peanut sauce!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by grilling or cooking your salmon until it’s fully cooked. Let it cool a bit, then flake or slice it into manageable pieces. Meanwhile, julienne the cucumber and carrots, shred the cabbage, slice the avocado, and give the herbs (spinach, cilantro, and mint) a good wash to get them ready.
2. Soften the Rice Paper:
Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it in the water for 10-15 seconds. You want it to soften but still be a little firm to the touch so it’s easier to roll. Once softened, carefully lay it flat on a clean, damp kitchen towel or cutting board.
3. Assemble the Rolls:
In the center of the softened rice paper, start layering! Add a few pieces of salmon first, followed by a small handful of shredded cabbage, carrots, some julienned cucumber, avocado slices, and a few leaves of spinach along with your fresh herbs. Remember, don’t overfill; you need to roll it up!
4. Roll the Spring Rolls:
To roll the spring rolls, first fold the bottom edge of the rice paper over the filling. Then, fold in both sides tightly. Finally, roll upwards away from you to close the roll tightly. Repeat this with the remaining rice paper wrappers and fillings until you’re done!
5. Make the Peanut Sauce:
In a medium bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha if you want a bit of heat. To get the right consistency, add warm water slowly while whisking until the sauce is smooth and pourable.
6. Serve:
Arrange your beautiful spring rolls on a platter. Sprinkle some chopped roasted peanuts on top for extra crunch and garnish with fresh herbs. Serve the peanut sauce on the side, making sure to garnish it with some black sesame seeds and more chopped cilantro. Don’t forget to add lime wedges for squeezing over the rolls!
7. Enjoy:
Now it’s time to dig in! Dip the fresh spring rolls into the peanut sauce, and savor the amazing flavors. Enjoy this refreshing and tasty dish!
Can I Use Different Proteins Instead of Salmon?
Absolutely! You can substitute grilled shrimp, shredded chicken, or even tofu for a vegetarian option. Just make sure the protein is cooked through and cut into manageable pieces.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. It’s best to keep them separated with parchment paper to prevent sticking. Note that the rice paper may become a bit less firm, but they’ll still be delicious!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce a day in advance! Just store it in an airtight container in the fridge. If it thickens, simply whisk in a little warm water before serving to get it back to your desired consistency.
What If I Can’t Find Rice Paper Wrappers?
If you can’t find rice paper wrappers, lettuce leaves make a great alternative. They won’t have the same texture, but they’ll add freshness, too. Just be careful not to overload them so you can roll them easily!
