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Salmon Spring Rolls

Vietnamese inspired spring rolls filled with salmon, vegetables, and fresh herbs.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 People

Ingredients

For the Spring Roll Fillings

  • 1 package Rice Paper Wrappers
  • 1 carrot
  • ½ bunch mint
  • ½ bunch cilantro
  • ½ bunch Thai basil
  • ½ head lettuce
  • ¼ package dried rice noodles
  • ½ lb salmon
  • 2 tbsp ponzu
  • 2 tbsp Japanese mayo
  • ½ lemon

For the Peanut Sauce

  • 2 tbsp peanut butter
  • 2 tbsp hoisin sauce
  • 3-4 tbsp warm water
  • ¼ tsp fish sauce
  • ½ tbsp minced garlic
  • 1 tbsp lime juice

Instructions

Cook the Salmon

  • Remove the skin of the salmon filet. Slice into thin, sashimi-like pieces about ½ inch thick
  • Salt and pepper the salmon
  • Add ponzu, Japanese mayo, and the juice of the lemon over the salmon
  • Air fry at 400ºF for 6-9 minutes until browned.

Prepare the Vegetables and Rice Noodles

  • Slice carrots into thin pieces. I made flower cut outs but you can also slice them into thin strips.
  • Cut off the core of the lettuce head and separate the leaves.
  • Cook rice noodles per instructions on the package. I cooked mine in boiling water for 2-3 minutes until soft.

To Make the Peanut Sauce

  • Mix together peanut butter, hoisin sauce, minced garlic, lime juice, and warm water.