This recipe is inspired by traditional summer rolls. I like to use cooked marinated salmon that I wrap in a rice paper wrapper with cilantro and veggies. I quickly pan-fry them to get them a little crispy, then dip them in a sweet and tangy dipping sauce. These make a great lunch or appetizer.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 8 rolls |
Ingredients
- Nonstick cooking spray, for the baking sheet
- 3/4 cup low-sodium soy sauce
- 1/3 cup sliced green onions
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon sambal oelek
- 1 clove garlic, grated
- One 1-pound salmon fillet, skin and pin bones removed
- 8 rice paper wrappers
- 1 large jalapeño, sliced
- 1/2 cup cilantro leaves
- 1 avocado, sliced
- 2 carrots, peeled into thin ribbons
- 2 tablespoons vegetable oil
Instructions
- Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set aside. Line a second rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
- Add the soy sauce, green onions, rice vinegar, sesame oil, ginger, sambal and garlic to a mixing bowl and stir to combine. Pour half of the mixture into an 8-inch square baking dish. Reserve the other half of the mixture as a dipping sauce for the summer rolls.
- Add the salmon fillet to the baking dish with the marinade and let sit in the fridge for 15 minutes.
- Transfer the salmon fillet to the prepared baking sheet. Transfer to the oven and roast until the salmon easily flakes with a fork, 15 to 17 minutes. Let the salmon cool to room temperature, then cut it into 8 small pieces and set aside.
- Fill a large bowl with hot water. Dip one rice paper wrapper in the water and let it soften until pliable but not completely soft, 15 to 20 seconds. Transfer the wrapper to a clean work surface. Place a few slices of jalapeño in the center of the wrapper. Top with a piece of salmon, followed by a few cilantro leaves, 1 to 2 avocado slices and a few carrot ribbons. Wrap the roll by lifting the edge closest to you up and over the filling, then fold in the sides and roll, similarly to a burrito. Place the roll on the parchment-lined baking sheet and continue the process with the remaining wrappers and filling.
- Heat the vegetable oil in a nonstick pan over medium-high heat until hot, then place the rolls in the pan and cook until crisp but not browned, 1 to 2 minutes (if they get too browned, the wrappers can tear). Flip, then continue to cook, 1 more minute. Transfer the crispy summer rolls to a platter. Serve with the reserved dipping sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 280 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 31 mg |
| Sodium | 929 mg |
| Serving Size | 1 of 8 servings |
| Calories | 280 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 31 mg |
| Sodium | 929 mg |
Reviews
The sauce is wonderful!!! But, do use low sodium soy sauce. I would also recommend letting the salmon marinate in the sauce for about a half hour to give it more flavor. Take it out of the marinade and dry it off and rub with sesame oil and cook in a non stick frying pan rather than in the oven. Gives it a great ‘crunch’. I used cucumber and bean sprouts instead of the avocado since I’m not a fan of avocados. Mine rolled up very nicely, just have to be careful.
Delish!! I didn’t have sambal oelek or fresh cilantro (substituted dried), but the salmon bites came out flavorful! Working with the rice paper took a bit to get used to, but I managed. I think I should have fried them for a bit longer but was scared of overcooking the salmon. Will def make these again!
I have never seared summer rolls, but now I will 🙂
Yes I made this recipe. They were very hard to roll up. I’m sure people who make them perfect practice many, many time. This needed salt added, I didn’t use jalapeños, I added sliced cucumbers instead. Frying them they fell apart.
Can you suggest substitutions for the jalapeños and cilantro please!