These shrimp spring rolls are fresh and fun! Packed with tender salmon, crisp veggies, and served with a creamy peanut sauce, they make a tasty treat.
Rolling these babies up is like a mini party in the kitchen! I love dipping them in that peanut sauce—it’s like giving your taste buds a hug. Yum!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making fresh spring rolls. If you can’t find rice paper, you could use thin tortillas, but the texture will be different. Look for them in Asian grocery stores or the international aisle.
Salmon: Fresh salmon gives the best flavor, but smoked salmon works too if you’re short on time. For a vegetarian option, try marinated tofu or sautéed mushrooms for a healthy twist.
Vermicelli Rice Noodles: These noodles add a nice texture. If they aren’t available, rice or quinoa could be an alternative, though the taste will change slightly. Just cook them according to package instructions.
Fresh Herbs: Mint and cilantro are fantastic for flavor! If cilantro isn’t your favorite, you could skip it or use parsley instead for a fresher taste.
How Do You Perfectly Roll Your Fresh Spring Rolls?
Rolling spring rolls can be tricky, but with practice, you’ll get the hang of it! Start by softening the rice paper just until it’s pliable. It should be slightly firm as it will continue to soften on your plate.
- Dip one wrapper into warm water for about 5 seconds. Lay it flat.
- At the lower third of the wrapper, place the vermicelli noodles, then layer your chosen fillings like salmon, veggies, and herbs.
- Fold the sides over the filling first, then roll tightly from the bottom upwards, tucking in as you go.
- Practice with one or two wrappers first, and don’t worry if they don’t look perfect—they’ll still taste great!
How to Make 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 or smoked salmon
- 1 cup vermicelli rice noodles, cooked and drained
- 1 cup shredded purple cabbage
- 1 cup fresh lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves (optional)
- 1 cucumber, julienned
- 1 carrot, julienned
- Lime wedges for serving
- Crushed peanuts for garnish
For The Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1-2 tsp honey or maple syrup (to taste)
- 2-4 tbsp warm water (to thin sauce)
- Sliced green onions and crushed peanuts for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare, including the time needed to cook the noodles and prep your ingredients. After assembling the rolls, enjoy them right away with the peanut sauce for a refreshing meal!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by cooking the vermicelli noodles according to the package instructions. Once they’re cooked, drain them and rinse with cold water so they don’t stick together. Next, julienne the cucumber and carrot into thin strips, shred the cabbage, and separate and wash the mint and lettuce leaves. If you’re using fresh salmon, thinly slice it now.
2. Make the Peanut Sauce:
In a mixing bowl, combine peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, minced garlic, and honey. Whisk everything together until it’s nice and smooth. If the sauce is too thick, gradually add warm water, a tablespoon at a time, until you reach your desired consistency. For an extra touch, you can garnish with sliced green onions and crushed peanuts if you like. Set the sauce aside.
3. Soften Rice Paper Wrappers:
Grab a large shallow dish and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 5 seconds. You want it to soften but still be slightly firm—don’t worry, it will continue to soften once it’s on your plate.
4. Assemble the Rolls:
Lay the softened wrapper flat on a clean surface. In the lower third of the wrapper, place a small handful of vermicelli noodles, followed by a layer of lettuce, a few slices of salmon, shredded cabbage, julienned cucumber and carrot, and a few mint leaves (plus cilantro if you’re using it).
5. Roll the Wrapper:
Now it’s time to roll! Fold the sides of the wrapper over the filling, and then roll tightly from the bottom to completely enclose the filling. Don’t stress if your rolls aren’t perfect; each one will be uniquely delicious! Repeat this process with the remaining wrappers and ingredients.
6. Serve:
Arrange your beautiful spring rolls on a serving plate or board. Sprinkle crushed peanuts over the rolls and add fresh lime wedges on the side for an extra pop of flavor. Serve with the peanut dipping sauce and enjoy your fresh, vibrant Salmon Fresh Spring Rolls!
Can I Use Other Proteins Instead of Salmon?
Absolutely! You can substitute salmon with shrimp, chicken, or even tofu for a vegetarian option. Just ensure that any meat is cooked properly before adding it to the rolls.
How Do I Keep My Spring Rolls From Sticking Together?
To prevent sticking, make sure to lay the finished rolls on a lightly greased plate or cover them with a damp paper towel. You can also separate layers with parchment paper as you stack them.
Can I Prepare Spring Rolls in Advance?
Yes, you can prep spring rolls a few hours ahead of time! Just make sure to store them in a covered container lined with a damp cloth to keep them moist until you’re ready to serve.
What Can I Substitute for Peanut Butter?
If you need a peanut-free option, you can use almond butter, sunflower seed butter, or cashew butter. Just keep in mind that the flavor will change slightly with each substitute!
