Vietnamese Salmon Summer Rolls
Servings: 5
Calories: 349kcal
Bright, fresh and super nutritious, these Vietnamese Salmon Summer Rolls are gluten-free, dairy-free and ready in just 15 mins!
Print Recipe
Ingredients
- 4 steamed salmon fillets (125 gr each)
- 3 carrots
- ½ purple cabbage
- 100 g baby spinach leaves
- 10 rice paper wraps
To serve:
- 2 limes cut into wedges
Instructions
- 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 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 your favorite dipping sauce on the side.
Video
Nutrition
Calories: 349kcal | Carbohydrates: 32g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 341mg | Potassium: 1130mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8981IU | Vitamin C: 56mg | Calcium: 104mg | Iron: 4mg