Vietnamese Fresh Spring Rolls with Salmon
A great way to use leftover cooked salmon Serve these delicious fresh spring rolls with a spicy peanut dipping sauce You can mix some peanut butter and hot chili paste with hoisin sauce or look up a more sophisticated dipping sauce recipe I used leftover salmon which happened to be baked with cilantro butter Feel free to use plain salmon or canned salmon Make sure to use only fresh herbs and remember that practice makes perfect when it comes to the art of spring roll assembly Kosher and glutenfree
A great way to use leftover cooked salmon Serve these delicious fresh spring rolls with a spicy peanut dipping sauce You can mix some peanut butter and hot chili paste with hoisin sauce or look up a more sophisticated dipping sauce recipe I used leftover salmon which happened to be baked with cilantro butter Feel free to use plain salmon or canned salmon Make sure to use only fresh herbs and remember that practice makes perfect when it comes to the art of spring roll assembly Kosher and glutenfree
- Carbohydrate 12.2484349676648 g
- Cholesterol 0 mg
- Fat 0.17905180935256 g
- Fiber 2.08577260014657 g
- Protein 0.745355809747292 g
- Saturated Fat 0.0417539733230507 g
- Serving Size 1 1 serving(s) (55g)
- Sodium 15.8615923742258 mg
- Sugar 10.1626623675182 g
- Trans Fat 0.035884738975303 g
- Calories 51 calories
Step-by-step
- Bring a quart of water to boil in a saucepan.
- Turn off heat and submerge vermicelli noodles in water.
- Soak for 3-5 minutes or until tender.
- Rinse with cold water in colander, and drain.
- Fill a pie pan or pot that is wider than 8" in diameter with hot water.
- Carefully remove one rice paper wrapper from the package and submerge it in this water.
- Let it soak until it's soft.
- For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible).
- Remove from water very carefully.
- Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces.
- Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper.
- Leave 1-2 inches of the wrapper uncovered on the sides, as well.
- Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli.
- Pull the bottom edge of the wrapper up to cover the filling.
- Now fold both sides of the wrapper up to cover the edges.
- Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
- Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
- Repeat steps with the remainder of the ingredients until all the rolls are assembled.
- Serve with a sweet and spicy peanut dipping sauce.
- A note about the rice paper sheets - It's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.
My Vietnamese Spring Roll Adventure: A Culinary Journey
As a busy professional, finding time to cook healthy and delicious meals can be a challenge. But lately, I've been rediscovering the joy of quick, fresh cuisine, and these Vietnamese spring rolls have become a new favorite. They're not just a satisfying meal; they're a mini-vacation for my taste buds, transporting me to bustling Vietnamese markets and vibrant street food stalls. The best part? They’re incredibly adaptable, perfect for using up leftover ingredients. I particularly love using leftover cooked salmon – it adds a delicious protein punch and a luxurious touch. This recipe has become a staple in my weeknight routine. The vibrant colours, refreshing flavours, and satisfying crunch make them a perfect lunch or light dinner, especially on those busy days when I don't have a lot of time.
The process of making these spring rolls is wonderfully therapeutic. The delicate art of rolling the rice paper, carefully layering the fresh herbs, noodles, and salmon – it's a meditative experience. It's a reminder to slow down and appreciate the simple pleasures of cooking. I've experimented with different variations, swapping out the salmon for grilled chicken or tofu, adding different vegetables like shredded bell peppers or cucumber, and even playing with the dipping sauce, sometimes opting for a zesty lime-based dressing instead of peanut. The versatility of this recipe makes it a fantastic canvas for culinary creativity. Whether I’m having a casual dinner with friends, packing a healthy lunch for work, or simply treating myself to a delicious and healthy meal, these spring rolls are always a winner.
Tips and Tricks for Perfect Spring Rolls:
Rice Paper: The key to perfect spring rolls lies in the rice paper. Make sure you use the right kind—spring roll rice paper, not egg roll or wonton wrappers. Soaking the paper just long enough is crucial. It should be soft but not falling apart.
Filling: The beauty of spring rolls is in their versatility. Feel free to add whatever fresh vegetables or protein you like. I’ve experimented with adding shredded carrots, bell peppers, or even edamame for extra nutrition and texture.
Dipping Sauce: The peanut sauce is fantastic, but don’t hesitate to experiment. A simple vinaigrette or a sweet chili sauce can also elevate the experience.
Assembly: Practice makes perfect when it comes to rolling spring rolls. Don’t be afraid to try a few times before you get it right. The important thing is to have fun and enjoy the process.
Beyond the Recipe: These spring rolls are more than just a meal; they're a gateway to a world of culinary exploration. They’ve inspired me to experiment with other types of Asian cuisine, to learn more about different ingredients and techniques, and to appreciate the artistry involved in preparing a simple yet flavorful meal. I've also started incorporating more fresh herbs and vegetables into my everyday cooking, embracing a healthier, more vibrant diet.
A Taste of Vietnam: Making these spring rolls has been a small step in a bigger journey of culinary exploration. It has ignited a passion for trying new recipes and ingredients. I'm excited to continue my culinary adventures, exploring new flavors and sharing my discoveries along the way. Making these spring rolls is not just about preparing a meal. It's about savoring each ingredient, embracing the process, and enjoying the incredible results – a delicious taste of Vietnam right in my own kitchen. Whether you're a seasoned cook or a kitchen newbie, these spring rolls are a fantastic way to enjoy a healthy, flavorful, and memorable meal.
