These Vietnamese Salmon Summer Rolls are even quicker to make than the traditional ones and don’t require any cooking. Loaded with fresh veggies and nutrient-packed salmon these make a flavourful, crunchy and refreshing light meal or snack.
Bright, fresh and super crunchy, Vietnamese summer rolls are healthy, nutritious and totally addicting.
I love making them on busy days and take them with me as a quick lunch on the go.
It’s also one of my favourite finger food to share whenever I have friends coming over because they’re so easy to customize with all sorts of ingredients and flavours.
**This post is sponsored by The Saucy Fish Co. All opinions are my own as usual.**
It requires only a bunch of simple ingredients: crunchy fresh veggies, rice paper wraps, steamed salmon fillets and a refreshing lime & coriander dressing (or your favourite dipping sauce).
Start with the veggies. I used spinach leaves, purple cabbage and carrots, but feel free to use any kind of veggies you like.
I kept my rolls pretty basic, and didn’t add any fresh herbs (mainly because there’s already cilantro in the dip), but you can add your favourite fresh herb: cilantro, mint, basil all work well.
For the fish, I used The Saucy Fish Co.’s steamed salmon fillets paired with a lime and cilantro dressing.
Each pack comes with an evenly portioned pair of fresh fish fillets, along with a sauce that is ready to use cold or hot.
It’s made only from sustainable, ethically sourced salmon from Norway and Scotland, and there are no nasty ingredients or additives. Such a great option for whenever you fancy a quick salmon meal.
For the rice paper wraps, you should be able to find them at your local Asian store, or in big supermarkets (look for the international aisle).
I usually opt for the large 22cm wraps, but the small ones are perfect for party-sized summer rolls.
For the sauce, I used the refreshing and tangy lime & coriander dressing paired with the steamed salmon fillets, which give a nice zing to these Vietnamese Salmon Summer Rolls.
Other sauces that work well are sweet chilli, sriracha and of course, the basic Vietnamese dipping sauce called Nuoc Cham.
These Vietnamese Salmon Summer Rolls are so crunchy and refreshing that you would want to prepare them again and again.
They’re a perfect spring/summer snack to bring at the office/ school, or to serve at parties and picnics.
DID YOU MAKE THIS RECIPE?
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Vietnamese Salmon Summer Rolls
- 4 skin-on steamed salmon fillets ( I used The Saucy Fish Co.’s steamed salmon fillets) (125 gr each)
- 3 carrots
- ½ purple cabbage
- 100 gr baby spinach leaves
- 10 rice paper wraps
- To serve:
- 1 cup lime & coriander dressing or your favourite sauce
- 2 limes cut into wedges
- Start by prepping all the veggies. Finely slice the cabbage, peel the carrots and cut into thin matchsticks, and set both veggies aside.
- Remove the skin from the salmon and cut into small chunks, and set aside.
- Pour very warm water in a large bowl. Dip rice paper wrap in the water for 10-15 sec and then spread it gently on a clean cutting board.
- On one side of the wet rice paper wrap, layer few spinach leaves, 4-5 carrot matchsticks and few slices of cabbage. Top with salmon chunks and brush with a little lime & coriander dressing, or your favourite sauce.
- Roll the bottom of the rice paper over the salmon & veggies, then fold in the left and right side, and continue to fold over and roll until your summer roll is sealed.
- Repeat the method for each roll.
- Serve immediately with lime wedges and lime & coriander dressing (or your favourite sauce) on the side.