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
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Ingredients
- Dipping Sauces
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4 tablespoons
lime juice
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4 tablespoons
fish sauce
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1 cup
water
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1 tablespoon
sugar
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1
clove of garlic, crushed
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1
red chile, sliced or red pepper flakes (optional)
-
1/2 cup
hoisin sauce
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3 tablespoons
smooth peanut butter
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2 tablespoons
water
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1 tablespoon
rice vinegar
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1
garlic clove, crushed
- Spring Rolls
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1 pound
cooked wild or regular teriyaki salmon, cold (or leftover salmon of your choice)
-
1 packet
spring roll wrappers
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1/2 packet
rice vermicelli
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12
butter or red leaf leaves, ripped in half
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1
english cucumber, sliced into short thin strips
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1
carrot, grated or sliced into matchsticks
-
2
avocados, sliced thinly
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1 cup
thai or regular basil leaves
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1/2 cup
mint leaves
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1 cup
cilantro leaves
Directions
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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.
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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.
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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.
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Cook rice vermicelli according to package directions. Cool.
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Remove hard spines from lettuce leaves. Cut up cucumber, carrot and avocado. Pick basil and mint leaves and chop cilantro into rough pieces.
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Place warm water in a deep bowl. Prepare rolling area on a cutting board (I use a wood one).
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To roll spring rolls:
Take 1 spring roll wrapper and soak in water for 6-10 seconds.
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Place wrapper on cutting board. Paper will soften as you go.
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Center 1/2 lettuce leaf across the bottom third of the wrapper. Add a small handful of rice vermicelli.
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Add a few cucumber and carrot sticks. Add a slice of avocado an a few leaves of herbs (I mix them up).
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Place a small amount of flaked salmon across the top of the lettuce leaf.
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Fold both sides of the wrapper across the filling. Take the bottom of the wrapper and fold tightly over filling.
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Continue rolling the wrapper, tucking in the filling as you go. Roll should be tight.
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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.
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Continue making rolls until you have enough servings.
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Serve with the two dipping sauces and enjoy!
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The pictures explain this process the best, so refer to them as you go!
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