Salmon Spring Roll
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These tasty salmon spring rolls are a fun and flavorful twist on the traditional Vietnamese dish. The crispy wrappers are filled with a delicious mixture of salmon, vegetables, and herbs, and served with a tangy hoisin sauce.
- 8 ounces salmon fillet, cooked and flaked
- 1/2 cup shredded carrot
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 green onions, sliced
- 1/2 cup cooked vermicelli noodles
- 8 spring roll wrappers
- 1/4 cup hoisin sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- vegetable oil for frying
In a large bowl, combine the salmon, carrot, cucumber, cilantro, mint, green onions, and vermicelli noodles. Mix well.
In a small bowl, whisk together the hoisin sauce, water, cornstarch, and sesame oil. Set aside.
Lay a spring roll wrapper on a flat surface and spoon about 1/8 of the salmon mixture onto the wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling.
In a large saucepan, heat about 1 inch of vegetable oil over medium-high heat. Carefully add the spring rolls to the hot oil and fry for 2-3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the salmon spring rolls with the hoisin sauce mixture for dipping.
- To make the spring rolls easier to handle, try dipping your fingers in water before folding the wrappers. This will prevent the dough from sticking to your fingers and help seal the edges.
- You can use any type of cooked salmon in this recipe, such as grilled, baked, or pan-fried. Just be sure to flake it into small pieces before mixing it with the other ingredients.
- You can also add some chopped peanuts or cashews for added crunch and flavor.
- If you're not a fan of hoisin sauce, you can use a different type of sauce for dipping, such as soy sauce or sweet and sour sauce.
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