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Key Ingredients & Substitutions

Salmon: Fresh salmon is key for flavor in these rolls. Sashimi-grade salmon ensures it’s safe to eat raw. If you prefer, try using cooked shrimp or canned tuna. Just be sure to adjust the seasoning to balance the flavors!

Rice Paper Wrappers: These delicate wrappers give the rolls a fun, chewy texture. If you can’t find rice paper, you might use thin tortillas, though the taste will differ. Look for gluten-free options if needed!

Purple Cabbage: I love purple cabbage for its color and crunch, but green cabbage works too. For a lighter option, shredded lettuce or mixed greens make a nice substitute.

Peanut Butter: Smooth peanut butter is classic, but crunchy adds a nice texture. For nut allergies, sun butter or soy nut butter is a good alternative! You can also use tahini for a different flavor.

Mints: Fresh mint adds freshness that brightens the rolls. If you can’t find mint, try cilantro or basil for a unique twist.

How Do I Roll Spring Rolls Without Tearing the Wrappers?

Rolling spring rolls can be tricky at first, but don’t worry! The key is to work quickly and gently. Here are some tips:

• Use warm water to soften the rice paper. Dip it for just about 5 seconds; too long will make it too soft and likely to tear.
• Once softened, lay the wrapper flat on a clean surface and place your fillings toward the bottom edge.
• When rolling, keep the filling tight but not overly packed, as this can cause the wrapper to break.
• Start by folding the bottom edge over the filling, then tuck in the sides before rolling it up completely.

With a little practice, you’ll be rolling these fresh spring rolls like a pro! Enjoy the experience and feel free to experiment with different fillings.

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, thinly sliced (sashimi-grade)
• 1 cup purple cabbage, thinly shredded
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1 cup fresh spinach or leafy greens
• 1/4 cup fresh mint leaves
• 1/4 cup crushed roasted peanuts
• 1 lime, cut into wedges (for serving)

For The Peanut Sauce:

• 1/2 cup peanut butter (smooth or chunky)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar or lime juice
• 1 tbsp honey or maple syrup
• 1 small garlic clove, minced
• 1/2 tsp grated fresh ginger
• Water to thin the sauce as needed
• Optional: chili flakes or Sriracha for heat

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare and assemble. If you’d like to chill the spring rolls before serving, set aside an additional 30 minutes. That means you could have a refreshing appetizer ready in about 50 minutes!

Step-by-Step Instructions:

1. Prepare the Vegetables:

Start by washing all your vegetables. Julienning the cucumber and carrot is next, followed by shredding the purple cabbage. Lastly, rinse your fresh mint and spinach leaves under cool water. This prep makes everything fresh and tasty!

2. Slice the Salmon:

Take your fresh salmon fillet and slice it thinly into sashimi-style strips. Keeping the slices thin ensures they roll up nicely in the fresh spring rolls.

3. Make the Peanut Sauce:

In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, sesame oil, rice vinegar or lime juice, honey, minced garlic, and ginger. Use a whisk to mix everything well. Add a little water to reach your desired consistency—smooth and creamy works best for dipping! If you like a kick, stir in some chili flakes or Sriracha.

4. Prepare the Rice Paper Wrappers:

Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and quickly dip it into the water for about 5 seconds—you want it softened, but not too soggy or it can tear. Carefully lay it flat on a clean surface or cutting board.

5. Assemble the Spring Rolls:

Near the bottom edge of the soft rice paper wrapper, place a small handful of spinach leaves. On top of that, add a few slices of salmon, followed by some shredded cabbage, cucumber, julienned carrot, and a couple of mint leaves. Sprinkle some crushed roasted peanuts over everything to add a nice crunch.

6. Roll it Up:

Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll it up to seal everything inside the wrapper. Keep going until all your wrappers and filling are used!

7. Serve the Rolls:

Arrange the freshly made spring rolls on a serving plate. You can garnish with extra crushed peanuts and fresh mint leaves if you like. Serve with lime wedges on the side and the peanut sauce for dipping.

Enjoy your fresh, vibrant Salmon Fresh Spring Rolls with savory peanut sauce! They’re perfect for a light meal or as a delightful appetizer!

Can I Use Cooked Salmon Instead of Raw?

Absolutely! Cooked salmon can be a delicious alternative, especially if you’re not comfortable with raw fish. Just make sure to flake or chop the cooked salmon into bite-sized pieces for easy rolling.

How Do I Store Leftover Spring Rolls?

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. To keep them fresh, you might want to separate layers with parchment paper and wrap them tightly. Enjoy within a day for the best texture!

What Can I Replace If I’m Allergic to Peanuts?

If you have a peanut allergy, you can substitute peanut butter with sun butter or almond butter for a similar creamy consistency. Tahini is another great option if you want a nut-free alternative!

Can I Prepare Everything in Advance?

Yes! You can prep the vegetables and make the peanut sauce ahead of time. Just assemble the spring rolls closer to serving time, as they are best enjoyed fresh to keep the wrappers from getting soggy.