These Salmon Fresh Spring Rolls are light, refreshing, and perfect for any occasion! Wrapped in rice paper, they feature tasty salmon, crunchy veggies, and a creamy peanut sauce.
Making these rolls is a fun activity! I love rolling them up with friends and seeing who can make the fanciest one. Plus, that peanut sauce? It’s the star of the show! 🎉
Key Ingredients & Substitutions
Rice Paper Wrappers: These provide the wrap for your rolls. If you can’t find rice paper, try using lettuce leaves as a fresh alternative, which adds a nice crunch while being low-carb.
Fresh Salmon: Make sure to use sashimi-grade salmon for safety and flavor. If you’re concerned about raw fish, you can substitute with cooked shrimp or crab meat, or even grilled tofu for a vegetarian option.
Purple Cabbage: This adds color and crunch. You can swap it with green cabbage, carrots, or even bell pepper if you’re looking for different textures or flavors.
Peanut Butter: Creamy peanut butter works best for the sauce. If you have a nut allergy, sunflower seed butter or tahini can be great substitutes to keep the sauce creamy.
Honey: For a vegan option, substitute honey with maple syrup or agave. It will provide the sweetness needed while keeping things plant-based.
How Do You Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but with a little practice, you’ll master it! The key is to work with slightly softened rice paper. If it’s too soft, it can tear.
- Soak rice paper in warm water for just 5 seconds or until pliable, but still firm enough to handle.
- Layer your ingredients in the bottom third and keep them compact, making it easier to roll.
- Fold the sides tightly to prevent filling from spilling out, then roll from the bottom while keeping everything snug.
Practice makes perfect! If one breaks, don’t worry, just enjoy it as is—it’s still delicious!
How to Make Salmon Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers
- 8 oz fresh salmon fillet, thinly sliced (sashimi grade)
- 1 cup purple cabbage, thinly shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh lettuce leaves or spinach
- 1/2 cup rice vermicelli noodles, cooked and drained (optional)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1-2 teaspoons honey or brown sugar (adjust to taste)
- 1-2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 to 1/2 cup warm water (to thin the sauce)
- 1 tablespoon lime juice
- 1 small green chili or jalapeño, thinly sliced (optional for heat)
- Crushed peanuts for garnish
How Much Time Will You Need?
You’ll need about 30 minutes for prep and assembly. The most time-consuming part is getting the layers just right in your spring rolls. After that, you’ll whip up the peanut sauce in no time. Once you’ve got everything ready, you can serve these fresh rolls immediately or keep them in the fridge for a bit!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by prepping all your fresh veggies. Thinly shred the purple cabbage, and julienne the carrots and cucumber. Pick off the mint and cilantro leaves, and wash the lettuce or spinach to remove any dirt. If you’re using rice vermicelli noodles, follow the package instructions to cook them, then drain and set aside.
2. Slice the Salmon:
Take your fresh salmon fillet and slice it into thin strips that will fit nicely into your rolls. Ensure you’re using sashimi-grade salmon to enjoy it raw safely.
3. Soften the Rice Paper Wrappers:
Get a large, shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 5 seconds—just until it’s flexible but still firm enough to handle. Lay the softened wrapper flat on a clean surface or cutting board.
4. Assemble the Spring Rolls:
At the bottom third of the wrapper, add a small amount of lettuce or spinach. Then layer on a few slices of salmon followed by some shredded cabbage, julienned carrots, cucumber, and a handful of mint and cilantro leaves. If you’re using rice vermicelli, add some of that too. Be careful not to overfill; you want enough room to roll!
5. Roll Them Up:
Now it’s time to roll! Fold the sides of the rice paper over the filling, then tightly roll from the bottom to seal the contents inside. Make sure the roll is snug but not so tight that it tears. Repeat this process with the remaining rice paper wrappers and fillings.
6. Make the Peanut Sauce:
In a separate bowl, combine the peanut butter, soy sauce, rice vinegar, hoisin sauce, sesame oil, honey, minced garlic, grated ginger, and lime juice. Gradually whisk in warm water until you achieve your desired sauce consistency—smooth and pourable is ideal.
7. Serve and Enjoy:
Pour your peanut sauce into a serving bowl. If you’d like, garnish the sauce with sliced green chili for a little heat and sprinkle some crushed peanuts on top. Serve your salmon fresh spring rolls with the peanut sauce on the side for dipping. Feel free to garnish your serving plate with extra mint leaves and lime wedges to add a pop of color!
Enjoy the fresh, vibrant flavors and the creamy, nutty peanut dipping sauce!
Can I Use Cooked Salmon Instead of Raw?
Absolutely! If you prefer cooked salmon, you can grill or bake it, then slice it thinly. Just ensure it’s chilled before adding it to your spring rolls.
How Do I Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To keep the wrappers from getting soggy, you can place parchment paper between layers. They are best enjoyed fresh, but you can still savor them chilled!
What Can I Substitute for Peanut Butter in the Sauce?
If you have a nut allergy or want a change, you can use sunflower seed butter or tahini as a substitute for peanut butter. The sauce will still be creamy and delicious!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce ahead and store it in the refrigerator for up to a week. Just give it a good stir and add a splash of water if it thickens up before serving!
