Best 3 Salmon Spring Rolls With Coriander Dipping Sauce Recipes

Embark on a culinary journey to Southeast Asia with our tantalizing Salmon Spring Rolls, a symphony of flavors that will delight your taste buds. These crispy rolls encase succulent salmon, fresh vegetables, and aromatic herbs, creating a harmonious blend of textures and flavors. Accompanied by a vibrant coriander dipping sauce, each bite is an explosion of tangy, spicy, and herbaceous notes. Whether you're a seasoned gourmet or a novice cook, our step-by-step guide and additional recipes for vegetarian spring rolls, crispy tofu spring rolls, and a delightful peanut dipping sauce will equip you to create an unforgettable appetizer or main course that will impress your family and friends.

Let's cook with our recipes!

SALMON SPRING ROLLS WITH SESAME MISO SAUCE

Salmon Spring Rolls with Sesame Miso Sauce image

These spring rolls are a great way to clean out your vegetable drawer without turning on the stove. It only takes a few minutes to make this refreshing and healthy meal that will satisfy your hunger but won't weigh you down. Miso has such a strong flavor that pairs beautifully with fish, especially salmon. A little bit of miso goes a long way though, so save leftover miso paste other uses like salad dressing.

Provided by Min Kwon, M.S., R.D.

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 10

Ingredients

6 rice paper wrappers (22 centimeters in diameter)
6 ounces wild Alaskan canned salmon
1 cup shredded Napa cabbage
1/4 cup cilantro leaves, roughly chopped
1 medium carrot, thinly sliced (about 1 cup)
1 medium cucumber, thinly sliced (about 1 cup)
2 tablespoons white miso paste
1 1/2 teaspoons rice wine vinegar
1 teaspoon honey
1 teaspoon sesame oil

Steps:

For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
Serve the spring rolls immediately with the sauce for dipping.

Nutrition Facts : Calories 318 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 49 grams, Fiber 3 grams, Protein 22 grams

VIETNAMESE-STYLE FRESH SPRING ROLLS WITH SALMON

Vietnamese-Style Fresh Spring Rolls With Salmon image

A great way to use leftover cooked salmon! Serve these delicious fresh (not fried!) spring rolls with a spicy peanut dipping sauce. You can mix some peanut butter and hot chili paste with hoisin sauce, or look up a more sophisticated dipping sauce recipe. I used leftover salmon, which happened to be baked with cilantro butter - Feel free to use plain salmon or canned salmon. Make sure to use only fresh herbs and remember that practice makes perfect when it comes to the art of spring roll assembly! Kosher and gluten-free.

Provided by Whats Cooking

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

5 (8 inch) rice paper sheets (banh trang)
1/2 cup fresh cilantro or 1/2 cup fresh basil sprig, loosely packed
1 cup fresh mint leaves, loosely packed
4 leaves crisp green lettuce, sliced (remove ribs)
1 large carrot, shredded
2 ounces rice vermicelli
2 ounces cooked salmon (flaked gently into small pieces) or 2 ounces canned salmon (flaked gently into small pieces)

Steps:

Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.
Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.
Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.
Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!).
Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.
Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.
A note about the rice paper sheets - As another RecipeZaar chef pointed out, it's important to make sure to get rice spring roll papers. These are not the same as eggroll or wonton wrappers. You can find them in Asian markets or online.

Nutrition Facts : Calories 68.6, Fat 0.7, SaturatedFat 0.1, Cholesterol 7.6, Sodium 43.7, Carbohydrate 11.8, Fiber 1.1, Sugar 0.7, Protein 3.7

SALMON SUMMER ROLLS WITH DIPPING SAUCE

Salmon Summer Rolls With Dipping Sauce image

A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.

Provided by Nif_H

Categories Summer

Time 35m

Yield 16 rolls

Number Of Ingredients 18

Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon fresh rosemary, thinly sliced
2 teaspoons fresh ginger, finely chopped
2 teaspoons fresh garlic, finely chopped
2 teaspoons green onions, thinly sliced
1 lb salmon fillet, skinless
1 tablespoon olive oil (optional)
salt and pepper
2 tablespoons sesame seeds, toasted
2 cups jicama, cut into 2-inch-long matchsticks
2 cups carrots, cut into 2-inch-long matchsticks
2 cups napa cabbage, cut into thin strips
2 cups fresh bean sprouts
16 round rice paper sheets, 9 inch
pie plate filled with very warm water

Steps:

Dipping Sauce:.
Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
The Spring Rolls:.
Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.

Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6

Tips:

Choose fresh, high-quality ingredients. This will make all the difference in the taste of your spring rolls.
Don't overcook the salmon. It should be cooked through but still moist and flaky.
Use a variety of vegetables in your spring rolls. This will add color, texture, and flavor.
Be careful not to overfill the spring rolls. They should be easy to roll up and not too bulky.
Fry the spring rolls in hot oil until they are golden brown and crispy.
Serve the spring rolls with a dipping sauce of your choice. The coriander dipping sauce in this recipe is a great option.

Conclusion:

Salmon spring rolls are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With a variety of dipping sauces to choose from, there is sure to be a spring roll recipe that everyone will enjoy. So next time you are looking for a fun and easy party appetizer, give these salmon spring rolls a try!