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Salmon Spring rolls with Peanut Sauce

Fresh, light, and packed with flavor, these salmon spring rolls are filled with tender baked salmon, rice noodles, crisp vegetables, and wrapped in soft rice paper. Served with a creamy, slightly sweet peanut sauce with a hint of heat, they’re perfect as a refreshing lunch, appetizer, or meal-prep option.
Print Recipe
Prep Time:20 minutes
Cook Time:12 minutes
Servings: 3

Ingredients

  • Spring Rolls
  • Salmon
  • Salt black pepper, garlic powder
  • Rice noodles
  • Lettuce
  • Carrots pickled carrots and daikon work great
  • Cucumbers
  • Spring roll wrappers
  • Peanut Sauce
  • 1/3 cup peanut butter
  • 1 –2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Warm water start with 4 tbsp, add more to reach desired consistency
  • Sriracha to taste

Instructions

  • Prepare rice noodles according to package instructions. Drain and set aside.
  • Pat salmon dry and season with salt, pepper, and garlic powder.
  • Bake at 400F until cooked through. This takes around 10-14 minutes depending on the size.
  • Fill a shallow bowl with warm water.
  • Soften one spring roll wrapper at a time and lay it flat on a clean surface.
  • Layer in this order:
  • * Lettuce
  • * Rice noodles
  • * Carrots
  • * Cucumbers
  • Tightly roll halfway, then tuck in salmon pieces.
  • Fold in the sides and continue rolling until sealed.
  • In a bowl, whisk together:
  • peanut butter, soy sauce, honey, rice vinegar, sriracha, and warm water.
  • Add warm water gradually until smooth and dippable.
  • Serve fresh and enjoy.