These fresh spring rolls are filled with tender salmon, crunchy veggies, and fresh herbs, all wrapped in soft rice paper. And don’t forget the creamy peanut sauce—it’s a match made in heaven!
Making these rolls is like fun art, and you can add your favorite toppings. I love to whip them up for a light meal or snack. Plus, who can resist that tasty peanut sauce? Yum!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for the spring rolls. If you can’t find them, thin tortillas or even lettuce leaves can work in a pinch, but won’t have the same texture.
Salmon: Always choose sashimi-grade salmon for raw dishes. If salmon isn’t available, you could use cooked shrimp or even tofu for a vegetarian option.
Cabbage: Purple cabbage gives a nice color and crunch. If it’s not your favorite, you can substitute it with green cabbage or even shredded carrots for extra sweetness.
Fresh Herbs: Cilantro, mint, and basil add freshness. If you dislike cilantro, parsley or arugula can be great substitutes, while basil can be replaced with Thai basil for a unique twist.
Peanut Butter: Creamy peanut butter is ideal for the sauce. If you have a nut allergy, try sunflower seed butter or tahini as alternatives, though they will change the flavor profile!
How Do I Soften Rice Paper Wrappers Without Them Sticking Together?
Softening rice paper can be tricky, but with careful handling, it’s easy! Here’s how you can ensure they don’t stick:
- Use warm (not hot) water to soak the rice paper for about 10-15 seconds – just until soft.
- After dipping, lay the wrapper on a damp surface. This keeps it from sticking.
- Work quickly but carefully—don’t soak too long or they can tear.
- Cover any unused wrappers with a damp cloth to keep them moist as you work on others.
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 (sashimi grade)
- 1 cup purple cabbage, shredded
- 1 large carrot, julienned
- 1/2 cucumber, julienned
- A handful of fresh cilantro leaves
- A handful of fresh mint leaves
- A handful of fresh basil leaves
- 1 ripe avocado, sliced
- 1 cup lettuce leaves or butter lettuce
- Black and white sesame seeds, for garnish
- Crushed roasted peanuts, for garnish
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp rice vinegar (optional)
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 1-2 tbsp warm water (to thin the sauce)
- 1 tsp chili garlic sauce or sriracha (optional for heat)
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll need about 15 minutes to prep your ingredients and another 15 minutes to assemble the spring rolls and make the peanut sauce. It’s fresh, quick, and perfect for a light meal or snack!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by washing the carrot and cucumber. Julienne the carrot and cucumber into thin strips. Next, shred the cabbage. Slice the avocado and fresh salmon into thin strips or bite-sized pieces. Finally, pick off the leaves of cilantro, mint, and basil, and set everything aside for easy assembly.
2. Soften the Rice Paper Wrappers:
To soften the rice paper, fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft and pliable. Once it’s softened, lay the wrapper flat on a clean, damp kitchen towel or on a clean work surface.
3. Assemble the Spring Rolls:
On the lower third of the softened rice wrapper, layer a few pieces of lettuce, some shredded cabbage, a few strips of carrot and cucumber, slices of avocado, and fresh herbs. Add 2-3 slices of salmon on top. Be careful not to overfill, as you need room to roll!
4. Roll Tightly:
To roll the spring roll, start by folding the bottom edge over the filling. Then, fold in the sides, and continue rolling upwards tightly until the roll is sealed. Repeat this process for the remaining rice wrappers and filling ingredients.
5. Make the Peanut Sauce:
In a medium bowl, whisk together the peanut butter, hoisin sauce, soy sauce, lime juice, rice vinegar (if you’ve chosen to use it), minced garlic, grated ginger, and chili sauce (if desired). Gradually add warm water until you reach a smooth, dippable consistency. Taste and adjust the flavors as you like!
6. Serve:
Arrange the spring rolls beautifully on a plate. Sprinkle them with black and white sesame seeds and crushed roasted peanuts for garnish. Serve with the peanut sauce on the side, garnished with a sprinkle of sesame seeds.
Enjoy your fresh and vibrant Salmon Fresh Spring Rolls with the rich, flavorful peanut sauce!
Can I Use Cooked Salmon Instead of Raw Salmon?
Yes, you can absolutely use cooked salmon if you prefer! Just ensure it’s flaked or cut into small pieces to make rolling easier. Poached or grilled salmon works great as a substitute.
Can I Make the Peanut Sauce Ahead of Time?
Definitely! You can prepare the peanut sauce a day in advance. Simply store it in an airtight container in the refrigerator. If it thickens, add a splash of warm water to loosen it up before serving.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge. They’ll keep fresh for about 1-2 days. To maintain their texture, try to separate them with parchment paper so they don’t stick together.
Can I Substitute the Rice Paper Wraps with Other Ingredients?
Yes, if rice paper is unavailable, you can use thin flour tortillas or lettuce leaves. Keep in mind that the texture and flavor will differ slightly, but it’s a great alternative!