Description
Fresh and healthy salmon spring rolls made with rice paper, fresh vegetables, and cooked salmon. Perfect as an appetizer or light meal.
Ingredients
Units
Scale
- 8 rice paper wrappers
- 1 cup cooked salmon, flaked
- 1 cup shredded lettuce or mixed greens
- 1/2 cup julienned carrots
- 1/2 cup cucumber, julienned
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup cooked vermicelli noodles (optional)
- 1/4 cup hoisin or peanut dipping sauce (for serving)
Instructions
- Prepare all vegetables and herbs by washing and slicing them into thin strips.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until soft.
- Lay the softened rice paper on a clean flat surface.
- Layer lettuce, salmon, vegetables, herbs, and vermicelli (if using) on the lower third of the wrapper.
- Fold in the sides and tightly roll up the wrapper from the bottom, enclosing the filling.
- Repeat with the remaining ingredients.
- Serve immediately with hoisin or peanut dipping sauce.
Notes
- Use smoked or grilled salmon for extra flavor.
- Rice paper dries out quickly, so cover with a damp towel if not serving immediately.
- Can be made vegetarian by substituting salmon with tofu or avocado.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg