Lemon Salmon Fresh Rice Paper Spring Rolls with Peanut Dipping Sauce
Servings
6
Prep Time
20 minutes
Difficulty
Intermediate
Ingredients
SPRING ROLLS
- 2 cans King Oscar Salmon in Olive Oil with Lemon, oil drained
- 6 (8-9” rounds) rice paper sheets
- 2 cups shredded lettuce
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1 small cucumber, thinly sliced lengthwise
- 1 cup fresh herbs (mint, basil or cilantro)
PEANUT DIPPING SAUCE
- 1/4 cup smooth peanut butter
- 1/2 cup hoisin
- 2 tsp sesame oil
- 3/4 cup water
Wrap up something fresh with these salmon spring rolls with cabbage, cucumber, herbs and a creamy peanut dipping sauce.
Instructions
- Make the peanut dip: Combine all ingredient in a mason jar or bowl. Microwave for about 30 seconds or until sauce is smooth enough to stir. If sauce is a little thick, add a little water until dip becomes a dip consistency. Combine well and set aside.
- Making one roll at a time, dip rice paper sheet in warm water for about 3 seconds and lay on plate.
- As rice paper begins to soften, work quickly to add the filling. On edge closest to you, lay the lettuce and cabbage at the base of the wet rice paper wrapper.
- Add a few chunks of salmon across the lettuce, then top with carrots, cucumber and fresh herbs.
- Roll the rice paper spring roll and fold the edges. Repeat rolling steps for each spring roll. Rolling note: If you like to show the salmon peeking through the rice paper spring roll, then lay the salmon higher up on the rice paper so just the last roll will wrap the salmon into the spring roll. Or you can show two layers of salmon: one layer peeking through the rice paper and one layer in the center of the veggies. For two layers, add some salmon with the veggies and herbs. Partially roll the spring roll, then add another layer of salmon and finish rolling the spring roll.
- Dip into peanut sauce and enjoy.
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