SALMON SUMMER ROLLS
Salmon summer rolls are a simple and stunning upgrade to classic Vietnamese summer rolls with shrimp and pork. Filled with pea shoots, rice vermicelli, and salmon, they're dipped in a scrummy peanut-hoisin sauce that makes everything even better.
Provided by Diane Morgan
Categories Appetizers
Time 1h
Number Of Ingredients 12
Steps:
- In a small bowl, combine the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes and mix well. Cover and set aside until ready to serve. (The sauce will keep in the refrigerator for up to 3 days.)
- Bring a small saucepan filled with water to a boil over high heat. Remove from the heat, add the rice vermicelli, and let soak until tender, 3 to 10 minutes, depending on the thickness of the vermicelli. Drain in a colander, rinse under cold running water, drain again, and pat dry. If desired, grab a pair of scissors and make a few cuts through the noodles to make them less gangly and more manageable.
- Have ready a large bowl of warm water, a clean dry kitchen towel, a platter, and the rice paper wrappers. Dip a wrapper into the water, turning to dampen both sides, until sorta soft but still sorta firm. The exact timing will depend on the warmth of your water and the brand of rice paper wrappers but could be as little as a matter of seconds. Place the wrapper on a damp towel or cutting board and assemble the first roll by laying a small portion of pea shoots horizontally on the bottom third of the dampened wrapper. Top with a small mound of noodles, spreading them horizontally. Place some salmon, a couple of pieces of scallion, and three cilantro sprigs horizontally on top. (You want to use 1/8 of the total amount of each ingredient for each roll.) Roll the edge of the wrapper nearest you over the filling just a little, tucking the filling inside and creating a tight cylinder. Roll it halfway over again and then fold in the sides of the cylinder, envelope style or, if you prefer, burrito style. Continue rolling the wrapper, keeping the filling tightly packed in the cylinder. (It's important to roll the ingredients into a snug cylinder. If it's not snug, the filling will fall apart when you cut or bite into the roll.) Place the roll, seam-side down, on the platter.
- Repeat with the remaining rice paper wrappers and filling ingredients. Cover the summer rolls with a damp paper towel and then with plastic wrap and set aside at room temperature for up to 2 hours.
- Cut each summer roll in half on the diagonal. Arrange on a platter or on individual small plates, making certain that the summer rolls don't touch or they'll stick together like crazy glue. Serve with little bowls of the dipping sauce.
Nutrition Facts : ServingSize 1 roll/wrap, Calories 188 kcal, Carbohydrate 22 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
SALMON SPRING ROLLS WITH SESAME MISO SAUCE
These spring rolls are a great way to clean out your vegetable drawer without turning on the stove. It only takes a few minutes to make this refreshing and healthy meal that will satisfy your hunger but won't weigh you down. Miso has such a strong flavor that pairs beautifully with fish, especially salmon. A little bit of miso goes a long way though, so save leftover miso paste other uses like salad dressing.
Provided by Min Kwon, M.S., R.D.
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
- For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
- Serve the spring rolls immediately with the sauce for dipping.
Nutrition Facts : Calories 318 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 49 grams, Fiber 3 grams, Protein 22 grams
SALMON SUMMER ROLLS WITH DIPPING SAUCE
A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.
Provided by Nif_H
Categories Summer
Time 35m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- Dipping Sauce:.
- Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
- The Spring Rolls:.
- Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
- Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
- Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
- Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
- Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
- Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6
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- First, prep all the fillings: Cook noodles following the package instructions and drain the water. Cut smoked salmon into strips, finely slice cucumber and avocado. Roughly chop/tear fresh dill. Set aside.
- Pour warm water into a pan/pot/skillet/baking sheet or anything that is wide enough to fit a rice paper you are using. Submerge the rice paper in the water and let it sit for a while (time will vary depending on the temperature of water, it can be somewhere from 4 seconds up to a a minute, so keep an eye on it).
- Take out the rehydrated rice paper and place it onto a clean worktop (or a silicone mat) and place some of the noodles in the centre of the paper, in a row. Make sure to leave both left and right side free. Then add a few avocado slices, salmon sliced and cucumber slices. Sprinkle some fresh dill over and drizzle with lemon juice.
- To wrap: Fold the left and right edge inside towards the filling. Then, lift the paper that is closer to you and fold it over the filling. Now, start rolling the roll making sure the filling is not very loose inside (please check the process photos, if in doubt). Repeat with the rest of the rolls.
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