SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE
Steps:
- To make marinade:
- In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
- Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
- Make dipping sauce while salmon marinates:
- In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
- Remove salmon from marinade and pat dry.
- Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets rice paper until very pliable, about 45 seconds. Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper. Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste. Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling. Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
- Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.
- Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.
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Jy Røhåñ
[email protected]These spring rolls are delicious and healthy. I'll definitely be making them again.
Sharon Richison
[email protected]I made these spring rolls for a potluck and they were a big hit. Everyone asked for the recipe.
Dragan Sarcevic
[email protected]These spring rolls are a great way to sneak some healthy vegetables into your diet. My kids loved them!
Aayusha Sharma
[email protected]I love the combination of flavors in these spring rolls. The salmon, vegetables, and coriander dipping sauce all work together perfectly.
Traci Yarber
[email protected]These spring rolls are a bit time-consuming to make, but they're worth it. They're so delicious and they make a great appetizer or light meal.
Kiran Wasif
[email protected]I'm not a huge fan of salmon, but I really enjoyed these spring rolls. The salmon was cooked perfectly and the vegetables were fresh and flavorful.
Cripe Blue
[email protected]These spring rolls are a great way to use up leftover salmon. I always have leftover salmon after I make a salmon fillet, and these spring rolls are a perfect way to use it up.
Sheena Laghari
[email protected]I made these spring rolls for a party and they were a hit. Everyone loved them.
Giyu Giyu
[email protected]The coriander dipping sauce is amazing. I could eat it on anything.
Adayshia Carlis
[email protected]These spring rolls are a great way to get your kids to eat salmon. My kids loved them!
Carts Store
[email protected]I love how easy these spring rolls are to make. I was able to whip them up in no time, and they turned out great.
Alice Hall
[email protected]These spring rolls are bursting with flavor. The salmon is cooked perfectly, and the vegetables are fresh and crisp. The coriander dipping sauce is the perfect complement, adding a brightness that cuts through the richness of the salmon.