A quick and healthy snack (or meal) is just minutes away wiht these Salmon Spring Rolls. I serve mine with a spicy peanut sauce. YUM!!
Ingredients
Spicy Peanut Butter Sauce:
½cupcreamy peanut butter
3tablespoonssoy sauce
1tablespoonhoney
1tablespoonsesame oil
1teaspoonred pepper flakes
½lime, juice only
½cuphot water
Spring Roll Ingredients:
2filetsMorey's Grilled salmon, baked
8rice paper wrappers
2mediumcarrots, grated
6scallions, sliced longwise
4ouncesbean sprouts, blanched
1headbutter lettuce, chopped
Instructions
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.