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Four salmon summer rolls on a metal sheet with a piece of scallion and a bowl of dipping sauce.
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5 / 3 votes

Salmon Summer Rolls

Salmon summer rolls are a simple and stunning upgrade to classic Vietnamese summer rolls with shrimp and pork. Filled with pea shoots, rice vermicelli, and salmon, they're dipped in a scrummy peanut-hoisin sauce that makes everything even better.
Prep Time1 hour
Total Time1 hour
Course: Appetizers
Cuisine: Vietnamese
Servings: 8 rolls
Calories: 188

Ingredients

For the hoisin peanut dipping sauce

  • 2 tablespoons chunky natural peanut butter, warmed slightly to soften
  • 1/4 cup hoisin sauce
  • 1/4 cup cold water
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon peeled and minced fresh ginger
  • 1/4 teaspoon red pepper flakes

For the salmon summer rolls

  • 2 ounces dried rice vermicelli*
  • 8 round rice paper wrappers*, (about 9 inches (23 cm) in diameter)
  • 2 ounces pea shoots* (or substitute watercress)
  • 1 (12-ounce) piece grilled or broiled salmon fillet, skin removed, fish flaked
  • Scallions, including green tops, halved lengthwise, then cut crosswise into 4-inch (10 cm) lengths
  • 24 sprigs cilantro (or substitute mint)
US - Metric

Instructions

Make the hoisin peanut butter dipping sauce

  • In a small bowl, combine the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes and mix well. Cover and set aside until ready to serve. (The sauce will keep in the refrigerator for up to 3 days.)

Make the salmon summer rolls

  • Bring a small saucepan filled with water to a boil over high heat. Remove from the heat, add the rice vermicelli, and let soak until tender, 3 to 10 minutes, depending on the thickness of the vermicelli. Drain in a colander, rinse under cold running water, drain again, and pat dry. If desired, grab a pair of scissors and make a few cuts through the noodles to make them less gangly and more manageable.
  • Have ready a large bowl of warm water, a clean dry kitchen towel, a platter, and the rice paper wrappers. Dip a wrapper into the water, turning to dampen both sides, until sorta soft but still sorta firm. The exact timing will depend on the warmth of your water and the brand of rice paper wrappers but could be as little as a matter of seconds. Place the wrapper on a damp towel or cutting board and assemble the first roll by laying a small portion of pea shoots horizontally on the bottom third of the dampened wrapper. Top with a small mound of noodles, spreading them horizontally. Place some salmon, a couple of pieces of scallion, and three cilantro sprigs horizontally on top. (You want to use 1/8 of the total amount of each ingredient for each roll.) Roll the edge of the wrapper nearest you over the filling just a little, tucking the filling inside and creating a tight cylinder. Roll it halfway over again and then fold in the sides of the cylinder, envelope style or, if you prefer, burrito style. Continue rolling the wrapper, keeping the filling tightly packed in the cylinder. (It’s important to roll the ingredients into a snug cylinder. If it's not snug, the filling will fall apart when you cut or bite into the roll.) Place the roll, seam-side down, on the platter.
  • Repeat with the remaining rice paper wrappers and filling ingredients. Cover the summer rolls with a damp paper towel and then with plastic wrap and set aside at room temperature for up to 2 hours.
  • Cut each summer roll in half on the diagonal. Arrange on a platter or on individual small plates, making certain that the summer rolls don't touch or they'll stick together like crazy glue. Serve with little bowls of the dipping sauce.

Nutrition

Serving: 1roll/wrap | Calories: 188kcal | Carbohydrates: 22g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 481mg | Fiber: 1g | Sugar: 3g