Vietnamese Salmon Summer Rolls
Prep Time: 15 minutes
Total Time: 15 minutes
Bright, fresh and super nutritious, these Vietnamese Salmon Summer Rolls are gluten-free, dairy-free and ready in just 15 mins!
- 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.