This post is sponsored by Morey’s Fine Fish & Seafood. Be sure to check out their wonderful assortment of seafood, including the Seasoned Salmon I used for this recipe!
The holiday season is fast approaching and while I love a huge holiday dinner spread, I also enjoy those moments in between the big celebrations. Usually, the kids are off from school for many days and my wife and I can sneak in a few days of vacation as well so it can hopefully be a relaxing and recharging time. While most of my cooking energy is being spent on the big meals, I like to have a few quick and healthy things on-hand for the in-between moments during the holiday season!
These Salmon Spring Rolls check all the boxes for me. They are fast to make, store well for a day or two, are good cold or at room temperature, can be made into a snack or a meal depending on your need, and are great dipped in a spicy peanut sauce!
Let’s dig into these light, fresh spring rolls so you can make them!
I used Morey’s Seasoned Salmon filets for this recipe. I love that you can take them straight from the freezer to the preheated oven and they come out perfect in about 20 minutes.
For these spring rolls I like to start with two filets and that will get you 8-10 spring rolls depending on how packed you like your spring rolls.
How to Bake the Salmon
There isn’t much cooking that needs to happen for these spring rolls, but you do need to bake the salmon. If you can plan ahead, you can thaw the salmon first and it will bake faster. But, no worries if you don’t remember. Morey’s Filets are fine to bake from frozen.
I like to place the salmon filets on some parchment paper for easier clean up and they will need around 20 minutes at 375˚F. Filets have a varying thickness so you should always check with an instant read thermometer to make sure they reach 145˚F in the thickest part of the filet.
Preparing the Vegetables for Spring Rolls
While the salmon bakes, you can prepare all the vegetables for these spring rolls. Anything crunchy works well in these. I like to use carrots (shredded), scallions (sliced thin longwise), bean sprouts (blanched in salted water), and butter lettuce, ripped into pieces.
I’d recommend using these spring rolls as a bit of a fridge clean-out recipe though. Any good vegetable would go well in the spring rolls if you slice it thinly!
Tips for rolling spring rolls
When you are ready to roll (your salmon should be room temperature), get a plate of cold water and submerge a rice paper wrapper in the water. Flip it a few times as it soaks for 15-20 seconds until it is pliable.
Then transfer it to a clean surface and start stacking in the salmon and vegetables in the bottom third of the wrapper.
Fold the edges over the wrapper and wrap it into a tight cylinder. As you wrap it, pull on it to create tension and keep the filling tight in the spring roll.
If you find that your spring roll wrappers are breaking as you roll them you are probably soaking them too long.
What to Serve with these salmon spring rolls
These spring rolls need a spicy and hearty sauce to elevate them! I like to make a spicy peanut butter sauce with soy sauce, sesame oil, lime, and honey which just kicks these rolls up a notch!
This holiday season, make sure to keep some Morey’s Filets in your freezer so you can enjoy those in-between moments!
Salmon Spring Rolls
Spicy Peanut Butter Sauce:
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- ½ lime, juice only
- ½ cup hot water
Spring Roll Ingredients:
- 2 filets Morey's Grilled salmon, baked
- 8 rice paper wrappers
- 2 medium carrots, grated
- 6 scallions, sliced longwise
- 4 ounces bean sprouts, blanched
- 1 head butter lettuce, chopped
For peanut sauce:
- For spicy peanut butter sauce, stir together ingredients in a medium bowl until smooth. If sauce seems too thick, add another tablespoon of water to thin it out. Sauce is fine at room temperature for a few hours. If you are making well in advance, store it in the fridge and thin it out again with a splash of hot water before serving.
For Spring Rolls:
- Cook Morey’s Salmon according to package in the oven. You can cook it thawed or straight from the freezer! Bake at 375˚F until it reaches an internal temperature of at least 145˚F. Remove and let cool to room temperature.
- Prepare all vegetables while salmon bakes. For the bean sprouts, blanch them in simmering salted water for 20 seconds and then drain and rinse with cold water.
- To make a spring roll, place a rice paper wrapper on a plate of cold water, submerging it completely. Let it sit for a few seconds and flip it. Let it soak for a few more seconds until pliable. Transfer to a clean surface.
- Add 1 – 1 ½ ounces salmon filet (you can leave skin on or remove it) to the bottom third of the wrapper. Then add shredded carrot, scallion, bean sprouts, and butter lettuce. Fold edges over the spring roll and roll into a tight cylinder, tugging on the roll as you roll it to keep tension on it.
- Once rolled, place on a clean plate and repeat until you are out of salmon. Serve rolls immediately or store in the fridge for up to two days. Serve the spring rolls whole or sliced in half with the spicy peanut butter sauce.