Tangy Salmon Spring Rolls
Tangy Salmon Spring Rolls are a fresh and vibrant appetizer that combines the delicate flavors of tender salmon with crisp vegetables, all wrapped in soft rice paper. Served with a zesty dipping sauce, these rolls are perfect for impressing guests at gatherings or simply enjoying as a healthy snack. Quick to prepare and easy to customize, they promise a delightful burst of flavor in every bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Ingredients
Scale
- 8 oz fresh salmon fillet (skinless)
- 8 rice paper wrappers
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup bell pepper strips (any color)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
Instructions
- Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium heat with a splash of oil. Sear the salmon skin-side down for about 4-5 minutes per side until cooked through. Let it cool and then flake into pieces.
- While the salmon cools, prepare the vegetables by julienning the carrots, cucumber, and bell peppers. Chop the mint and cilantro.
- In a small bowl, whisk together soy sauce, lime juice, and honey to create the dipping sauce.
- Soak each rice paper wrapper in warm water for about 15 seconds until soft but not mushy.
- Lay each wrapper flat on a clean surface. Place flaked salmon, vegetables, and herbs at one end of the wrapper. Fold over the sides tightly and roll up from one end to another like a burrito.
- Repeat until all ingredients are used up! Serve the spring rolls on a platter with dipping sauce in the center.
Nutrition
- Serving Size: 2 spring rolls (150g)
- Calories: 260
- Sugar: 5g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg