Lemon Salmon Fresh Rice Paper Spring Rolls with Peanut Dipping Sauce
Your guests will love our spring rolls featuring tinned salmon and fresh vegetables served with creamy peanut dipping sauce.
Ingredients
Spring Rolls
- 1 (64 oz) can Chicken of the Sea® Wild Caught Alaskan Pink Salmon, drained
- 1/3 c lemon juice
- 48 (8-9” rounds) rice paper sheets
- 4 qt shredded lettuce
- 2 qt shredded purple cabbage
- 1 qt shredded carrots
- 8 small cucumbers, thinly sliced lengthwise
- 2 qt fresh herbs (mint, basil, or cilantro)
Peanut Dipping Sauce
- 2 cups smooth peanut butter
- 1 qt hoisin
- 1/3 c sesame oil
- 6 cups water
Instructions
- Combine salmon and lemon juice and set aside.
- Combine all ingredients for peanut dipping sauce in container. Microwave until sauce is smooth enough to stir. If sauce is a little thick, add a little water until dip becomes thin enough for a dip. Combine well and set aside.
- Making one roll at a time, dip rice paper sheet in warm water for about 3 seconds and lay on plate.
- As rice paper begins to soften, work quickly to add the filling. On edge closest to you, lay the lettuce and cabbage at the base of the wet rice paper wrapper.
- Add a few chunks of salmon across the lettuce, then top with carrots, cucumber and fresh herbs.
- Roll the rice paper spring roll and fold the edges. Repeat rolling steps for each spring roll.
- Serve with peanut sauce.
