Soft Spring Rolls with Smoked Salmon and Fresh Basil

Soft Spring Rolls with Smoked Salmon and Fresh Basil
Staff Writer
Soft Spring Rolls with Smoked Salmon and Fresh Basil
Ole Gundersen

Soft Spring Rolls with Smoked Salmon and Fresh Basil

Soft spring rolls are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is extra pairs of hands, to make the job interesting and fun.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

6
Servings
483
Calories Per Serving
Deliver Ingredients

Ingredients

For the dipping sauce

  • 1 Cup rice-wine vinegar
  • 1 scallion, minced

For the spring rolls

  • 3 Ounces thin dried rice noodles
  • 4 shiitake mushroom caps, sliced
  • 2 Tablespoons soy sauce
  • 12 round spring roll wrappers
  • 2 Cups thinly sliced smoked salmon
  • 1 cucumber, cut into matchsticks (about 1 cup)
  • 2 small carrots, cut into matchsticks (about 1 cup)
  • 1 medium-sized avocado, peeled, seeded, and diced
  • 1 Cup basil leaves, chopped coarsely
  • 1 Cup cilantro, chopped
  • 1/2 Cup red onion, minced
  • 1/2 Cup plain peanuts, chopped coarsely

Directions

For the dipping sauce

Combine the ingredients in a small bowl and set aside.

For the spring rolls

Submerge the rice noodles in a bowl of hot water until soft and clear, 8-10 minutes. Drain and cut the noodles into 2-inch pieces and set aside. Toss the mushrooms with the soy sauce in a small bowl and set aside.

Submerge 1 spring roll wrapper in a shallow pan or bowl of warm water until softened, for about 30 seconds. Remove carefully, draining the water, and place on a work surface. Arrange some smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, and peanuts in a log shape in the center of the wrapper.

Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding the ends to seal. Set the roll aside on a platter, seam-side down to dry. Repeat to make the remaining rolls.

Serve the spring rolls whole or halved crosswise, with dipping sauce.

Nutritional Facts

Total Fat
29g
41%
Sugar
7g
8%
Saturated Fat
16g
67%
Cholesterol
47mg
16%
Carbohydrate, by difference
39g
30%
Protein
18g
39%
Vitamin A, RAE
112µg
16%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
74mg
99%
Vitamin K (phylloquinone)
105µg
100%
Calcium, Ca
116mg
12%
Choline, total
54mg
13%
Fiber, total dietary
4g
16%
Folate, total
47µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
228mg
33%
Selenium, Se
16µg
29%
Sodium, Na
968mg
65%
Water
101g
4%
Zinc, Zn
3mg
38%

Spring Roll Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Spring Roll Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.