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
clove of garlic, crushed
red chile, sliced or red pepper flakes (optional)
smooth peanut butter
garlic clove, crushed
cooked wild or regular teriyaki salmon, cold (or leftover salmon of your choice)
spring roll wrappers
butter or red leaf leaves, ripped in half
english cucumber, sliced into short thin strips
carrot, grated or sliced into matchsticks
avocados, sliced thinly
thai or regular basil leaves
In This Recipe
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.
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!