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–+ servings
fresh salmon wrapped rolls

Salmon Spring Rolls

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Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Asian
Servings 4

Equipment

  • 1 Large bowl
  • 1 sharp knife
  • 1 Cutting board
  • 1 large skillet
  • 1 Small saucepan
  • 1 pair of tongs
  • 4 small plates
  • 1 damp towel

Ingredients
  

  • 200 grams salmon fillet skinless and boneless
  • 8 sheets rice paper
  • 1 cup lettuce shredded
  • 1/2 cup carrots julienned
  • 1/2 cup cucumber julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Cut the salmon fillet into thin strips.
  • Heat vegetable oil in a large skillet over medium heat.
  • Add salmon strips to the skillet and cook for 2-3 minutes until just cooked through.
  • Remove salmon from heat and season with soy sauce, sesame oil, salt, and pepper.
  • Fill a large bowl with warm water and dip one rice paper sheet into the water for 5 seconds, then lay it flat on a damp towel.
  • Place a small portion of lettuce, carrots, cucumber, mint, cilantro, and cooked salmon in the center of the rice paper.
  • Fold the sides of the rice paper over the filling and roll it up tightly.
  • Repeat the process with the remaining ingredients to make additional spring rolls.
  • Allow the rolls to rest for 10 minutes before serving.
  • Serve the salmon spring rolls on small plates with your choice of dipping sauce.

Notes

To prevent the rice paper from tearing, ensure it is just softened and not too wet, and use a damp towel to provide a non-stick surface. You can customize the filling with your choice of vegetables or add a touch of chili for a spicy kick. Keep the spring rolls covered with a damp cloth to maintain their freshness until serving.
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