How do I prevent the rice paper wrappers from tearing?

Handle the wrappers gently. Dip them in lukewarm water. If it's too hot they will disintegrate. You can also try wetting them in cold water, for no more than 5 seconds. Don't oversoak or waterlog them as they will disintegrate or become too soft to work with. Ensure your work surface is clean and smooth so that the papers don't snag and rip on anything. Avoid wooden surfaces, like a chopping board, as it will soak up the water and cause the paper to stick. Don't overfill the rolls. However, if the rice paper rips a bit while rolling, you can simply overlap the torn pieces and continue rolling.

Can I deep fry these salmon spring rolls?

These are meant to be fresh spring rolls, not fried spring rolls. I don't recommend frying these salmon summer rolls.

Can I make these spring rolls in advance?

These salmon spring rolls are best served fresh and I recommend making them just before serving. If using nori, this will get soft/soggy with the moisture from the vegetables if left out too long. If you have to make these in advance, I suggest omitting the nori sheets as they will get too soft if not consumed immediately. Make sure the rolls aren't touching on a plate, cover loosely with a damp paper or kitchen towel, and store in the fridge. You can also prep the veggies, herbs, salmon, and the dipping sauce ahead of time and store separately in the fridge for 3-4 days. Assemble just before you're ready to serve.

What do I serve with these salmon spring rolls?

As a main dish, these spring rolls are quite a filling and well-rounded meal. As an appetizer or side dish, you can pair them with other Asian-inspired gluten-free dishes with similar flavors like this Sheet Pan and Broccoli , Chicken Noodle Stir Fry , or this Japchae Stir Fry .

Salmon Spring Rolls (Gluten Free) • Heal Me Delicious

Description

These Salmon Spring Rolls are bursting with flavor and packed with fresh veggies and herbs. Quick and easy to make, these gluten-free spring rolls feature canned salmon, rice vermicelli and rice paper wrappers, paired perfectly with a sweet cilantro-lime dipping sauce. This fresh spring rolls recipe is Modified AIP compliant and includes easy Core AIP substitutions.

Ingredients

Units Scale

Salmon Spring Rolls

2 cans 142g boneless, skinless wild pink salmon, salted (about 1.5 cups)
4 TBSP coconut aminos
8 rice paper wrappers, 22 cm size sheets
8 nori sheets
1 oz rice vermicelli, cooked (about 1-2 cups)
1 avocado, thinly sliced
3 carrots, julienned
1/2 cup purple cabbage, thinly sliced
3 baby cucumbers, julienned
chives, thinly sliced
fresh basil, ripped
green onions, sliced in half

Cilantro-Lime Sauce

1/4 cup olive oil
2 TBSP coconut aminos
1 TBSP maple syrup
1 TBSP freshly squeezed lime juice
1/4 cup cilantro, finely chopped
2 TBSP mint, finely chopped

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Instructions

Salmon Spring Rolls

In a small bowl, add the coconut aminos to the salted salmon and mix together.
Fill a wide-mouthed bowl or shallow pan with about 1 inch of lukewarm water. Submerge one rice paper wrapper in the lukewarm water for 10-15 seconds, until pliable. It should turn from white to translucent, but still be a bit firm, and will continue to soften as you add the fillings. Gently shake off excess water and carefully lay the softened sheet flat on a clean, smooth surface.*
Place one nori sheet in the middle lower third of the rice paper wrapper, leaving at least 1 inch of space at the bottom of the wrapper.**
Add a small handful of cooked rice vermicelli below the nori, about 1-2 TBSP.
Next, add a few pieces of each of the fresh vegetables and herbs of choice. Layer a few avocado slices at the bottom of the nori. Then, add some carrots, purple cabbage, cucumbers, chives, basil, and green onions to the middle section of the nori sheet.
Finally, add some of the marinated salmon at the top of the nori sheet, about 2-3 TBSP.
Fold in the two sides of the rice paper wrapper over the filling. Carefully lift the bottom of the rice paper and fold over the bottom of the filling. Tightly but carefully continue to roll the wrapper upwards until the entire wrapper is rolled and filling is sealed inside.***
Repeat with the remaining rice paper wrappers and filling ingredients.
Serve immediately with the dipping sauce on the side.

Cilantro-Lime Dipping Sauce

In a small bowl, add olive oil, coconut aminos, maple syrup, lime juice, mint, and cilantro. Whisk well to combine.

Notes

You can make 8-9 spring rolls depending on how much of the ingredients you use in each roll.

*If the water is too hot the rice paper sheets will disintegrate. Similarly, if the sheets soak too long, they will disintegrate.

**If you aren’t using the rice paper wrappers, add the fillings to one large or two smaller, overlapping nori sheets, leaving about 1 inch of space at the bottom to fold over the filling and then roll upwards.

***See the step-by-step photos for reference.

Prep Time: 25 minutes
Category: Appetizers, Mains, Snacks
Method: Assembled
Cuisine: Vietnamese-inspired