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Salmon Spring Rolls

Salmon Spring Rolls Recipe

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 2 servings
Calories: 578
Ingredients Method Notes

Ingredients
  

  • 8 oz salmon fillet
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 8 rice paper wrappers (22 cm)
  • 2 oz rice vermicelli
  • 1 cup shredded butter lettuce
  • 1/2 English cucumber, julienned
  • 1 medium carrot, julienned
  • 1 ripe avocado, sliced thinly
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp sriracha
  • 2 to 3 tbsp warm water

Method
 

  1. Season and sear the salmon in oil over medium heat for about 4 minutes per side, until golden and flaky. Cool for 5 minutes, then flake into chunks.
  2. Whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until smooth. Set aside.
  3. Cook vermicelli according to package directions, rinse, and drain. Arrange lettuce, cucumber, carrot, avocado, and cilantro in individual piles.
  4. Briefly dip each rice paper in warm water, lay on a damp towel, and fill with lettuce, noodles, salmon, vegetables, and herbs. Fold and roll snugly.
  5. Slice each roll in half on the diagonal and serve immediately with the peanut sauce.

Notes

If you are using leftover cooked salmon, skip the searing step and flake about 1 cup directly into the rolls. A sharp, thin knife makes clean diagonal cuts through the soft rice paper without squishing the fillings.