Salmon Spring Rolls with Spicy Peanut Dipping Sauce
Ingredients
Peanut Sauce
1/3 cup creamy peanut butter
1/4 cup tamari
1/4 cup rice vinegar
1 tbsp chili garlic paste
1 tbsp maple syrup
Spring Rolls
12 oz cooked wild salmon, flaked
1 cucumber, julienned
1 red bell pepper, julienned
1 bunch cilantro, roughly chopped
3 oz vermicelli noodles, cooked according to package instructions
16 spring roll rice paper wraps (I used Blue Dragon brand)
Instructions
Peanut Sauce
Whisk together the peanut sauce ingredients. Set aside.
Spring Rolls
Cook noodles and rinse under cold water.
Set up your rolling station. Fill a plate or shallow bowl with about 1/2” of warm water. Place a damp tea towel next to the bowl. Have your flaked salmon, cooked noodles, and veggies nearby.
Place a spring roll wrapper into the water and hold for 15 seconds until it becomes pliable. Don’t worry if it still feels firm it will continue to soften. Gently dap it off on the tea towel.
Layer vermicelli noodles, flaked salmon, cucumber, bell pepper, and cilantro at the bottom 1/3 of the wrap. Carefully fold the bottom of the wrap to cover half of the fillings. Then fold over the right and left sides and roll away from you, until you’ve reached the far edge and have a burrito-shaped roll.
Repeat with the remaining rice wrappers and filling. Note: as the water cools the rice paper will need more time to soak. So either leave the rice paper in a bit longer or replace the water.
Serve with the spicy peanut sauce.
Servings: 4 Time: 25 minutes Calories: 517 Protein: 30g Carbs: 58g Fat: 17g
MEAL PREP NOTE: Spring rolls are best eaten fresh. If you are making a large batch - keep the filling ingredients in airtight containers in the fridge. They will stay fresh 3-4 days. Pull them out and wrap the spring rolls according to the above instructions (Step 3)
