These fresh spring rolls are packed with tasty salmon and crunchy veggies, wrapped in rice paper. The peanut sauce adds a creamy, nutty kick that brings everything together!
Eating these rolls feels like a party in your mouth! 🎉 You can whip them up in no time and they make for a fun and healthy snack or light meal. Who doesn’t love dipping? 😋
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making fresh spring rolls. If you can’t find rice paper, you can use thin tortillas or wrappers made from other grains, but they will have a different texture.
Fresh Salmon: Sushi-grade salmon is best for this dish. If you’re not comfortable using raw fish, consider using cooked shrimp, crab, or even tofu as alternatives. Make sure any substitutions are safe to eat raw if you choose to go that route!
Purple Cabbage: This adds color and crunch. If purple cabbage isn’t available, green cabbage works as a good substitute. Feel free to skip it if you’re aiming for a lighter roll.
Peanut Butter: Creamy peanut butter is key to the sauce. You can swap it with almond butter or sunflower seed butter for a nut-free version. Try using natural peanut butter for a healthier option.
Hoisin Sauce: This is sweet and tangy. If you don’t have it, a mix of soy sauce and a touch of honey or brown sugar can mimic its flavor.
How Do I Soften Rice Paper Without It Getting Too Sticky?
Soften your rice paper carefully to avoid tearing! Here’s how to do it:
- Fill a large shallow dish with warm water—not boiling, just warm enough to soften the paper.
- Dip one rice paper wrapper into the water for about 10-15 seconds. It should soften but still firm up a bit once you roll it.
- Once softened, lay it flat on a clean surface to assemble your roll.
- The trick is to be quick but gentle; the rice paper should be pliable, not overly wet. If it tears, just grab another wrapper!
How to Make Salmon Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 200g fresh salmon fillet (sushi-grade), sliced into thin strips
- 1 cup purple cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cucumber, thinly sliced or julienned
- 1 cup fresh mint leaves
- 1 cup fresh spinach or lettuce leaves
- 1 cup cooked rice vermicelli noodles (optional)
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1-2 tsp sriracha (optional, for heat)
- 1 tbsp lime juice
- 2-3 tbsp warm water (to thin sauce)
- 1 tsp honey or maple syrup
Garnish:
- Crushed peanuts for topping
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare. You’ll spend around 15 minutes getting everything ready and making the sauce, and 15 minutes assembling the spring rolls. These delicious rolls are best enjoyed fresh!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by washing and drying your leafy greens and mint leaves. Then, thinly slice or julienne your carrots, cucumber, and purple cabbage so they’re ready to go. Slice the salmon into thin strips—these should be easy to roll. If you’re using rice vermicelli noodles, cook them according to the package instructions, then drain and rinse them in cold water.
2. Make the Peanut Sauce:
In a medium-sized bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, honey (or maple syrup), and sriracha if you like a bit of heat. Gradually whisk in warm water, one tablespoon at a time, until your sauce is smooth and pourable. Taste it and adjust the seasoning to your liking!
3. Soften the Rice Paper:
Grab a large shallow dish or a plate and fill it with warm water. Now, take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, until it softens but is still slightly firm. Remember, it will continue to soften a little as you roll it! Once softened, lay it flat on a clean surface or cutting board.
4. Assemble the Rolls:
On the lower third of the rice paper, place a few spinach or lettuce leaves. If you’re using vermicelli noodles, add a small handful over the greens. Next, layer with some shredded purple cabbage, julienned carrots, cucumber, a few mint leaves, and then add 2-3 slices of fresh salmon. Drizzle a little peanut sauce over the top of the fillings. Now, gently fold the sides of the rice paper over the fillings, then roll it firmly from the bottom to the top to enclose everything inside.
5. Repeat:
Continue this process with the remaining rice papers and ingredients. Each roll can be a little different, which is part of the fun!
6. Serve:
When all your rolls are assembled, you can cut them in half for a nice presentation if you’d like. Arrange them on a plate and garnish with crushed peanuts and extra mint leaves. Serve immediately with the remaining peanut sauce for dipping. Enjoy your fresh, colorful Salmon Fresh Spring Rolls with creamy peanut dipping sauce!
Can I Use Cooked Salmon Instead of Raw?
Absolutely! If you’re not comfortable using raw fish, feel free to substitute with cooked salmon, grilled shrimp, or even chicken. Just make sure it’s flaky and cut into thin strips for easy rolling.
How Long Do the Rolls Last?
Fresh spring rolls are best enjoyed immediately, but you can store leftovers in an airtight container in the fridge for up to 1 day. To prevent them from sticking together, place parchment paper between layers.
Can I Prepare the Rolls Ahead of Time?
You can prep all the ingredients in advance and even make the peanut sauce the day before. However, it’s best to assemble the rolls no more than a few hours before serving to keep the rice paper fresh and avoid sogginess.
What Can I Substitute for Peanut Butter?
If you need a nut-free option, you can use sunflower seed butter or tahini. Both will give a different flavor but still offer a creamy texture similar to peanut butter!