Salmon Summer Rolls with Dipping Sauce
Bright, fresh, and bursting with flavor, these Salmon Summer Rolls with Dipping Sauce are a delightful fusion of vibrant vegetables, succulent baked salmon, and aromatic herbs, all wrapped in delicate rice paper. Perfect for warm weather or light meals, this recipe combines the crunch of julienned carrots, cucumber, and red bell pepper with tender rice vermicelli noodles and the bold freshness of mint, basil, and cilantro. A quick homemade dipping sauce made with soy, lime, hoisin, and a touch of honey adds a savory-sweet kick that perfectly complements the rolls. Ideal as an appetizer or a healthy main course, these summer rolls are as visually appealing as they are delicious. With a prep time of just 30 minutes, they’re the ultimate choice for a quick and satisfying dish that impresses every time!
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Recipe Information
Ingredients
- 250 grams Salmon fillet (skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 8 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 medium Carrot (julienned)
- 0.5 medium Cucumber (julienned)
- 1 medium Red bell pepper (julienned)
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Sesame oil
- 0.25 teaspoon Chili flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Season the salmon fillet with salt and black pepper, then drizzle with olive oil.
Place the salmon on a baking tray lined with parchment paper and bake for 10 minutes or until the fish is cooked through and flakes easily with a fork. Let it cool slightly, then flake into bite-sized pieces.
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Prepare all the vegetables (julienne the carrot, cucumber, and red bell pepper) and set them aside in separate piles.
Fill a shallow dish or pie plate with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10–15 seconds until it softens slightly, then lay it flat on a clean, damp kitchen towel or a cutting board.
Near the bottom third of the rice paper, place a small amount of vermicelli noodles, a few pieces of each vegetable, a few flaked salmon pieces, and a mix of mint, cilantro, and basil leaves.
Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll it up tightly like a burrito. Repeat with the remaining wrappers and ingredients.
To prepare the dipping sauce, whisk together soy sauce, rice vinegar, hoisin sauce, lime juice, honey, sesame oil, and chili flakes (if using) in a small bowl until well combined.
Serve the summer rolls immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
