Salmon Spring Rolls
Salmon Spring Roll
Sizzlefish
8
15 minutes
10 minutes
149
Chinese
appetizer
These tasty salmon spring rolls are a fun and flavorful twist on the traditional Vietnamese dish.
The crispy wrappers are filled with a delicious mixture of salmon, vegetables, and herbs, and served with a tangy hoisin sauce.
Ingredients
- 8 ounces salmon fillet, cooked and flaked
- 1/2 cup shredded carrot
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 green onions, sliced
- 1/2 cup cooked vermicelli noodles
- 8 spring roll wrappers
- 1/4 cup hoisin sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- vegetable oil for frying
Directions
In a large bowl, combine the salmon, carrot, cucumber, cilantro, mint, green onions, and vermicelli noodles. Mix well.
In a small bowl, whisk together the hoisin sauce, water, cornstarch, and sesame oil. Set aside.
Lay a spring roll wrapper on a flat surface and spoon about 1/8 of the salmon mixture onto the wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling.
In a large saucepan, heat about 1 inch of vegetable oil over medium-high heat. Carefully add the spring rolls to the hot oil and fry for 2-3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the salmon spring rolls with the hoisin sauce mixture for dipping.
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