These Salmon Fresh Spring Rolls are a colorful treat! They are packed with tender salmon, fresh veggies, and wrapped in rice paper for a light and crunchy bite. Perfect for a sunny day!
And let’s be real, the peanut sauce is the absolute star here! I could happily dip just about anything in that creamy goodness. Give these a try, and you’ll be hooked! 🌟
Key Ingredients & Substitutions
Rice Paper: These are essential for spring rolls. If you’re unable to find rice paper, you could use thin tortilla wraps but keep in mind they will alter the texture.
Fresh Salmon: Salmon provides a lovely richness. If you prefer a different protein, fresh shrimp, canned tuna, or even tofu for a vegetarian option can be used. Always ensure to use sushi-grade fish if eating raw!
Cabbage and Carrots: Purple cabbage adds color and crunch, but you can substitute green cabbage or even an extra dose of carrots. If you want, bell peppers work nicely too.
Peeled Cucumbers: They add a refreshing crunch. Zucchini or even radishes can be good substitutes if you want a twist!
Pehnut Butter: For the sauce, almond or sunflower seed butter can replace peanut butter. Just check for allergies if serving to others!
How Do You Soften Rice Paper Without Breaking It?
Softening rice paper takes a gentle hand. Use warm water, as it helps soften the sheets without making them too soggy. Here’s how to do it right:
- Use a large shallow dish filled with warm water.
- Dip one rice paper sheet for about 10-15 seconds or until soft but not too mushy.
- Lay it flat on a clean surface to assemble your fillings quickly before it hardens again.
The key is to avoid letting the rice paper sit in water too long, which can make it tear easily. Practice makes perfect!
How to Make Salmon Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper sheets
- 200g fresh salmon fillet, thinly sliced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 cup fresh lettuce leaves
- Fresh mint leaves (about 16 leaves)
- Fresh cilantro leaves (optional)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1-2 teaspoons honey or maple syrup (optional, for sweetness)
- Water to thin sauce as needed
- Crushed peanuts for garnish
Time Needed:
This recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the peanut sauce and filling, and about 20 minutes assembling the rolls. Enjoy them fresh right after making them!
Step-by-Step Instructions:
1. Prepare the Peanut Sauce:
In a medium-sized bowl, mix together the creamy peanut butter, soy sauce, hoisin sauce, lime juice, grated ginger, minced garlic, and honey (if using). Stir everything well until it’s smooth. If the sauce is too thick, gradually add water until you reach a nice dipping sauce consistency. Set the sauce aside and sprinkle some crushed peanuts on top before serving for added flavor.
2. Prepare the Spring Roll Fillings:
Rinse the lettuce, mint leaves, and cilantro (if using) under cold water, then dry them gently. Cut the cucumber into thin matchsticks (julienne), shred the carrots, and chop the purple cabbage into fine strips. Lastly, slice the fresh salmon thinly to make it easy to roll up.
3. Soften the Rice Paper:
Grab a large, shallow dish or bowl and fill it with warm water. Submerge one rice paper sheet in the water for about 10-15 seconds or until it is soft and pliable but not too mushy. Once softened, place it flat on a clean surface or a damp towel.
4. Assemble the Rolls:
On the bottom third of the rice paper, layer a few leaves of lettuce, a couple of mint leaves, some shredded purple cabbage, carrots, a few strips of cucumber, and a couple of slices of salmon. Be careful not to overfill the roll to make it easier to wrap.
5. Roll the Spring Roll:
To roll, fold the sides of the rice paper over the filling, then roll it up tightly starting from the bottom and going to the top, enclosing all the ingredients securely. Repeat this process with the remaining rice paper sheets and ingredients.
6. Serve:
After preparing the rolls, you can cut each roll in half diagonally for easier eating if you’d like. Arrange them nicely on a serving plate. Pour the peanut sauce into a small bowl for dipping. For a beautiful presentation, garnish with more crushed peanuts, lime wedges, and sprigs of mint.
7. Enjoy Immediately:
It’s best to serve and enjoy these fresh spring rolls right away so you can savor the vibrant flavors and maintain the perfect texture of the rice paper and salmon. Happy eating!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to fully thaw it before using. Thaw the salmon overnight in the refrigerator or place the sealed fillet in a bowl of cold water for quicker thawing. Pat it dry with paper towels before slicing to maintain the best texture.
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or prefer an alternative, you can use almond butter, sunflower seed butter, or cashew butter. Just keep in mind that the flavor will change slightly with your choice of nut or seed butter!
Can I Prepare These Spring Rolls in Advance?
It’s best to enjoy spring rolls fresh, but you can prep the ingredients a few hours ahead. Store the sliced vegetables and salmon in the refrigerator. If you make the rolls ahead, wrap them in damp paper towels and cover with plastic wrap to keep them from drying out.
How Do I Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge for up to 1 day. It’s best to keep the rolls separate from the peanut sauce to avoid them getting soggy. When you’re ready to eat, you can serve them cold or at room temperature.
