Baked Salmon Spring Rolls with Spicy Dipping Sauce
These baked salmon spring rolls are packed with flavor, featuring fresh vegetables and tender salmon, all in a crispy rice paper wrapper, served with a zesty dipping sauce.
Ingredients
Main Ingredients
- 1 lb Fresh Salmon Fillet Rich in omega-3 fatty acids
- 10 pieces Rice Paper Wrappers Get good quality wrappers for best results
- 2 medium Bell Peppers Use a variety of red, yellow, or orange for sweetness
- 2 medium Carrots Julienne for best texture
- 1 large Cucumber Julienne for crunch
- 0.5 cup Fresh Mint Adds refreshing flavor
- 0.5 cup Fresh Cilantro Can substitute with parsley if desired
- to taste Salt Essential for seasoning
- to taste Pepper Essential for seasoning
- 1 tsp Chili Powder Optional for heat
- 2 tbsp Soy Sauce For umami flavor
- 1 tbsp Lime Juice Adds acidity and brightness
- 1 tsp Sugar Balances the flavors
- to taste Sriracha Optional for extra heat
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Season the fresh salmon fillet with salt, pepper, and chili powder.
- Place it on a baking sheet and bake for 12-15 minutes until cooked through.
- Let it cool slightly before shredding it into bite-sized pieces.
Veggie Prep
- Julienne the bell peppers, carrots, and cucumbers into thin sticks.
Assembling Spring Rolls
- Fill a shallow dish with warm water and soften each rice paper wrapper for about 10 seconds until pliable.
- Lay the wrappers flat on a clean surface or a damp towel.
- In the center of each wrapper, add some shredded salmon, julienned veggies, and a sprinkle of fresh mint and cilantro.
- Fold the sides of the rice paper over the filling and roll tightly from the bottom up.
- Place the rolls seam-side down on a lightly greased baking sheet and brush gently with oil.
Baking
- Bake the rolls for 15-20 minutes until they are golden brown and crisp.
Dipping Sauce
- In a small bowl, whisk together soy sauce, lime juice, sugar, and Sriracha for the dipping sauce.
Notes
These spring rolls can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for about 10 minutes for best results.