Baked Salmon Summer Rolls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Rest Time (Inactive):
5 mins
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Total Time
35 mins
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Servings
8 summer rolls
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Calories
221 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Asian
Baked Salmon Summer Rolls
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These baked salmon summer rolls are an explosion of texture & flavors! Zesty, savory, chewy, & crunchy in each and every bite. Enjoy a light & refreshing meal guilt-free.
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Ingredients
Seasoning Sauce
- ¼ cup oyster sauce
- 2 tablespoons Chili oil
- 2 1/2 tablespoons rice vinegar
- 5 garlic cloves minced
- 2 4- oz boneless salmon fillets pat dry
Dipping Sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons Sweet chili sauce
- 4 teaspoons fish sauce
- 1 garlic clove minced
- 1 - 3 Thai chilies thinly sliced, adjust to your spice level
Ingredients for Spring Rolls
- 8 rice paper sheets
- 1 cucumber julienned
- 2 carrots julienned
- 2 avocados thinly sliced
- Handful basil
- handful mint
Instructions
Cook the Salmon
- Pre-heat oven to 425° F.
- In a large bowl, combine all of the seasoning sauce ingredients, except for the salmon. Reserve half of the sauce to add to the spring rolls later.
- Coat the salmon in half of the seasoning sauce, then transfer them to a lightly oiled baking sheet. Cook salmon for 6 minutes then turn oven heat to broil. If your oven doesn’t have a broil option, you can cook at 525° F. Cook until the top of the fish is golden and bubbly.
- Remove from the oven and allow it to cool for 5 minutes, then cut the fish into 8 total pieces. Set aside.
- In a small bowl, combine the dipping sauce then set aside.
Assemble the Spring Rolls
- Dampen a rice paper sheet by dipping it in warm water enough to be pliable, but not soggy. Lay on a clean wet surface.
- Add vegetables in the center of the rice paper, leaving 2 -inch spaces on both ends of the rice paper. Bring the bottom of the rice paper sheet over the vegetables and gently tuck the rice paper so it’s taught.
- Pour a little of the seasoning sauce above the vegetables & place a piece of salmon on top of the sauce.
- Fold the right and left sides of the rice paper toward the center. Roll the spring roll to the top until it’s sealed. Repeat for the remaining spring roll ingredients.
- Serve immediately with the dipping sauce and enjoy!
Notes
- Vegetables: Feel free to swap out or add in any of your favorite veggies. This is a great opportunity to use any vegetables hanging out in the back of the fridge that need to be eaten.
- Storage: Tightly wrap any leftover spring rolls individually in plastic wrap and store them in the fridge. If the rice paper turns hard, simply dampen it again with some water to soften it back up.
Nutrition Information
Show Details
Serving
2baked salmon rolls
Calories
221kcal
(11%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
13mg
(4%)
Sodium
599mg
(25%)
Potassium
448mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
143IU
(3%)
Vitamin C
13mg
(14%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8summer rolls
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 2baked salmon rolls | |
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 13mg | 4% |
| Sodium | 599mg | 25% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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