Salmon Spring Rolls
I love combining different textures and flavor profiles with herbs and vegetables to make a light meal like this feel heartier.
Cooking Method
Oven
Time
🕒
Recipe
Ingredients
—Salmon
SALMON FILET (whatever size you desire)
SALT
PEPPER
LEMON JUICE AND SLICES
—Wrap
RICE PAPER
VERMICELLI NOODLES
BEAN SPROUTS
PERILLA LEAVES
RED LEAF LETTUCE
MINT
DILL
GARLIC CHIVES
ROASTED PEANUTS
—Dipping Sauce
12 TBSP WATER
2 TBSP FISH SAUCE
3 TBSP SUGAR
4 TBSP LIME JUICE
2 GARLIC CLOVES, MINCED
2 THAI CHILIS, CHOPPED (or Sambal Oelek)
There are no measurements for the spring rolls because you can use as much as you want or swap things according to preference and availability.
Instructions
Season salmon with salt, pepper and lemon juice. Bake at 425 degrees for 20-25 minutes. Then broil for an additional 5 minutes.
While waiting, cook noodles according to package, prep greens, and mix the dipping sauce together and set aside.
Chop the garlic chives and dill and sauté in oil with a sprinkle of salt. Normally I'd use a ton of green onions only, but I ran out.
Dip the rice paper in warm water, put the garlic and dill mixture down first, then the salmon. This makes it more visually pleasing and will be the top of the roll. Then add in peanuts, remaining herbs, sprouts, noodles and greens. Wrap tightly, pinching in the sides when rolling.
Serve with dipping sauce.
