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Author Notes: Spring rolls make a delicious lunch, appetizer or snack. Teriyaki salmon is a tasty alternative to shrimp in spring rolls and it a great way to use up leftover salmon. The rolls are easier to make than they look, and I've included step by step pictures. —Leith Devine
- 4 tablespoons lime juice
- 4 tablespoons fish sauce
- 1 cup water
- 1 tablespoon sugar
- 1 clove of garlic, crushed
- 1 red chile, sliced or red pepper flakes (optional)
- 1/2 cup hoisin sauce
- 3 tablespoons smooth peanut butter
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 garlic clove, crushed
- 1 pound cooked wild or regular teriyaki salmon, cold (or leftover salmon of your choice)
- 1 packet spring roll wrappers
- 1/2 packet rice vermicelli
- 12 butter or red leaf leaves, ripped in half
- 1 english cucumber, sliced into short thin strips
- 1 carrot, grated or sliced into matchsticks
- 2 avocados, sliced thinly
- 1 cup thai or regular basil leaves
- 1/2 cup mint leaves
- 1 cup cilantro leaves
- Nuoc cham: Combine lime juice, fish sauce, water, sugar, and crushed garlic in a saucepan. Heat until sugar dissolves. Add chile or red pepper as desired. Cool in refrigerator until ready for use.
- Hoisin peanut sauce: Mix hoisin sauce, peanut butter, water, rice vinegar and crushed garlic together in a saucepan. Heat until smooth. Cool in refrigerator until ready for use.
- Spring Rolls: To make teriyaki salmon, place teriyaki glaze on fresh salmon and broil for 6-10 minutes. Cool. Flake cooled salmon into large pieces.
- Cook rice vermicelli according to package directions. Cool.
- Remove hard spines from lettuce leaves. Cut up cucumber, carrot and avocado. Pick basil and mint leaves and chop cilantro into rough pieces.
- Place warm water in a deep bowl. Prepare rolling area on a cutting board (I use a wood one).
- To roll spring rolls: Take 1 spring roll wrapper and soak in water for 6-10 seconds.
- Place wrapper on cutting board. Paper will soften as you go.
- Center 1/2 lettuce leaf across the bottom third of the wrapper. Add a small handful of rice vermicelli.
- Add a few cucumber and carrot sticks. Add a slice of avocado an a few leaves of herbs (I mix them up).
- Place a small amount of flaked salmon across the top of the lettuce leaf.
- Fold both sides of the wrapper across the filling. Take the bottom of the wrapper and fold tightly over filling.
- Continue rolling the wrapper, tucking in the filling as you go. Roll should be tight.
- Place roll on a plate covered with wet paper towel. Put another wet paper towel on top of the roll so they don't dry out.
- Continue making rolls until you have enough servings.
- Serve with the two dipping sauces and enjoy!
- The pictures explain this process the best, so refer to them as you go!
- This recipe was entered in the contest for Your Best Recipe with Salmon