Salmon Rolls
Bite into these fresh salmon rolls with flaky salmon, crunchy veggies, and soft rice noodles wrapped in crisp lettuce and translucent rice paper. This no-cook dish is perfect as a healthy snack, appetizer, or light meal!
Ingredients
- 2 cups leftover cooked salmon
- 4 shredded carrots
- 1 cucumber, julienned
- 1 head of romaine
- ⅓ package rice noodles
- 10 rice paper sheets
- 1 bunch cilantro, chopped
- 2 Tbsp rice vinegar, to add to carrot and cucumber
- 2 Tbsp. sugar
- Peanut sauce or chili sauce
Instructions
- Flake the salmon into large chunks in a mixing bowl. You want the salmon pieces small enough to easily roll but big enough to taste.
- Cut and wash the romaine lettuce leaves.
- Toss the shredded carrots and julienned cucumber with divided rice vinegar and sugar mixture in separate bowls. Let them sit for 10 minutes to lightly pickle.
- Cook rice noodles in boiling salted water for 3-4 minutes, then rinse with cold water to stop any further cooking.Fill a pie plate with warm water.
- Dip one rice paper sheet for 15-30 seconds until pliable but still slightly firm. Lay it on a clean kitchen towel to absorb excess water (this prevents tearing).
- On a cutting board, carefully place a romaine lettuce leaf on the rice paper.Add the salmon, noodles, pickled veggies, and cilantro on top, making sure that you don’t overstuff the wrapper which can result in tearing.
- Fold the sides inward, then roll tightly from the bottom up.
- Slice the assembled rolls in half.
- Serve the salmon rolls with peanut sauce, chili sauce, or both for dipping.
Notes
Originally posted AUG 2016
Nutrition Facts
Calories: 283kcal, Carbohydrates: 43g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 850mg, Potassium: 475mg, Fiber: 3g, Sugar: 11g, Vitamin A: 10954IU, Vitamin C: 6mg, Calcium: 64mg, Iron: 3mg