These grilled salmon spring rolls are a unique and delicious appetizer or meal that combines the fresh flavors of salmon with the crunchy wrappers and dipping sauces of Vietnamese spring rolls. The filling of grilled salmon, carrots, cucumber, and fresh herbs makes these spring rolls light and refreshing. You should try making these grilled salmon spring rolls for your next party or potluck. The unique combination of flavors and textures will have your guests begging for more. Trust me, once you try them, you’ll be hooked.
Ingredient For Salmon Spring Rolls
For the Spring Roll Wrappers:
- 1 package round rice paper spring roll wrappers
- Warm water for soaking wrappers
For the Salmon:
- 1 pound skinned wild salmon fillet
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup matchstick sliced carrots
- 1 Persian cucumber, julienned
- 1 cup packed fresh mint leaves
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh basil leaves
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon Sriracha or sambal oelek
- 2-3 tablespoons warm water to thin
Instructions For Salmon Spring Rolls
Grilling the Salmon
- Prepare the salmon fillet by patting dry and brushing lightly with olive oil. Season with salt and pepper.
- Preheat grill or grill pan to medium-high heat.
- Place salmon skin-side down. Grill for 4-5 minutes until lightly charred.
- Flip and grill another 3-4 minutes until just opaque in center. Salmon should have nice grill marks but still be moist inside.
- Transfer to a plate and let rest 5 minutes before flaking into pieces with a fork.
Assembling the Spring Rolls
- Prepare the peanut sauce: Whisk together all ingredients except water. Add water as needed to reachdesired consistency. Set aside.
- Prepare the filling ingredients: Slice the carrots, cucumber, and herb leaves into thin strips.
- Soften the wrappers: Dip one wrapper into warm water for 5-10 seconds until just pliable. Lay flat on work surface.
- Assemble the rolls: Place 2-3 salmon flakes across lower third of wrapper. Top with small amounts of carrot, cucumber, mint, cilantro and basil.
- Roll up: Fold sides inward then tightly roll up from bottom to top. Place on a serving platter seam side down.
- Serve: Serve spring rolls with peanut dipping sauce. Rolls are best assembled right before serving.
Flavorful Filling Ideas
- Thinly sliced red bell pepper
- Sliced avocado
- Bean sprouts
- Vermicelli noodles
- Lettuce or cabbage leaves
- Diced mango or pineapple
Dipping Sauce Ideas
- Peanut sauce
- Sweet chili sauce
- Hoisin sauce
- Lime soy dressing
- Sesame ginger dressing.
Tips For Making Grilled Salmon Spring Rolls
Here are some tips for making delicious grilled salmon spring rolls:
- Choose fresh, sushi-grade salmon fillets. Look for pieces that are evenly thick so they cook evenly.
- Marinate the salmon in a bit of soy sauce, sesame oil, garlic, and ginger. Let it marinate for 30 mins to an hour. The acid in the marinade will help tenderize the fish.
- To grill the salmon, get your grill or grill pan nice and hot. Oil the grates then place the salmon skin-side down. Grill for 3-4 minutes per side until cooked through but still moist inside.
- Let the grilled salmon cool then flake it into pieces, removing any bones. Mix with some diced cucumber, shredded carrots, sliced avocado or mango, and fresh herbs like cilantro or basil.
- For the spring roll wrappers, soak them briefly in warm water to soften. Shake off excess water. Place a salmon mixture in the center, fold over sides, then roll up tightly into a cylinder.
Variations Of Grilled Salmon Spring Rolls
- Use salmon patties or salmon burgers instead of a whole fillet.
- Swap in shrimp, tuna, or chicken for the salmon.
- Try different herbs like dill, chives, or Thai basil.
- Add rice vermicelli noodles or shredded lettuce.
- Mix up the dipping sauce – sweet chili or hoisin work well.
- For a heartier roll, use lettuce leaves instead of just herbs.
FAQs
Can I use canned salmon instead of fresh?
Yes, canned salmon will also work well in this recipe. Just be sure to drain and flake the salmon, discarding any bones or skin.
What is the best dipping sauce for this recipe?
The peanut sauce is a great pairing with its nutty, salty-sweet flavor. But you can also try sweet chili sauce, hoisin, or a ginger soy dressing.
Are there other types of spring rolls I can try?
Yes! Some other popular spring roll fillings include shrimp, pork, chicken, tofu or vegetarian mixes. You can also make fresh summer rolls without frying.
What makes this recipe different from a classic spring roll?
Traditional spring rolls have an egg roll wrapper and are filled with pork, shrimp, vegetables and fried. These fresh spring rolls skip frying and use herbs for a lighter, brighter flavor.
Conclusion: Grilled Salmon Spring Rolls
With its tasty grilled salmon filling wrapped up in fresh rice paper rolls, this recipe puts a deliciously modern twist on the classic spring roll. The hands-on assembly and vibrant herbs add fun flair. These spring rolls make an elegant appetizer or light meal that tastes as good as it looks. Home cooks should definitely give grilling salmon and assembling these fresh rolls a try for a satisfying cooking project.
Grilled Salmon Spring Rolls
Notes
· Soaking the Rice Paper Wrappers: Rice paper wrappers become dry and brittle when stored. To use them, you need to soften them slightly in warm water. Be gentle when handling them as they can tear easily when wet.
· Grilling the Salmon: The cooking time for the salmon will depend on the thickness of the fillet. Use a fish spatula to avoid breaking the fish.
· Customizing the Fillings: Feel free to experiment with different vegetables and herbs to personalize your spring rolls.
· Leftovers: Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days. You can use it in other recipes or shred it for the spring rolls. Leftover spring rolls can be stored in the refrigerator for a day, but they may become soggy.
Ingredients
- For the Grilled Salmon:
- • 1 pound salmon fillet
- • 1/4 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1/4 teaspoon garlic powder
- • 1/4 teaspoon onion powder
- For the Spring Rolls:
- • 1 package (about 10-12) rice paper wrappers
- • 1/2 pound vermicelli noodles, cooked according to package directions and cooled
- • 2 cups mixed greens (such as romaine lettuce, butter lettuce, or a combination)
- • 1 cup shredded vegetables (such as carrots, cucumbers, bell peppers)
- • 1/2 cup fresh herbs (such as cilantro, mint, and basil), chopped (optional)
- For Serving (optional):
- • Sweet chili sauce
- • Peanut sauce
Instructions
- Prepare the Salmon: Preheat your grill to medium-high heat. Season the salmon fillet with salt, black pepper, garlic powder, and onion powder. Grill the salmon for 5-7 minutes per side, or until cooked through and flaky. Remove from heat and let cool slightly. While the salmon cooks, prepare the other ingredients.
- Assemble the Spring Rolls: Have a shallow dish of warm water ready for soaking the rice paper wrappers. Dip one rice paper wrapper into the warm water for about 10 seconds, just until softened but still pliable. Lay the wrapper flat on a clean work surface.
- Add the Fillings: Arrange some vermicelli noodles in the bottom third of the wrapper. Top with mixed greens, shredded vegetables, and flaked salmon. You can also add chopped fresh herbs if using.
- Fold the Spring Rolls: Fold the bottom of the wrapper up over the filling. Then, fold in the sides tightly. Roll up the spring roll firmly, starting from the bottom. Repeat with remaining rice paper wrappers and fillings.
- Serve: Enjoy your grilled salmon spring rolls immediately with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
Nutrition Facts
Grilled Salmon Spring Rolls
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 5 | 25% | |
| Trans Fat 0 | ||
| Cholesterol 70mg | 23.3% | |
| Sodium 400mg | 16.7% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 5 | 20% | |
| Sugars 10 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!