salmon spring rolls
Prep Time: 15 minutes
|
Cook Time: 10 minutes
149 Calories
|
8 Servings
Ingredients
8 ounces salmon fillet, cooked and flaked
1/2 cup shredded carrot
1/2 cup chopped cucumber
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 green onions, sliced
1/2 cup cooked vermicelli noodles
8 spring roll wrappers
1/4 cup hoisin sauce
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons sesame oil
vegetable oil for frying
Directions
Step 1
In a large bowl, combine the salmon, carrot, cucumber, cilantro, mint, green onions, and vermicelli noodles. Mix well.
Step 2
In a small bowl, whisk together the hoisin sauce, water, cornstarch, and sesame oil. Set aside.
Step 3
Lay a spring roll wrapper on a flat surface and spoon about 1/8 of the salmon mixture onto the wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling.
Step 4
In a large saucepan, heat about 1 inch of vegetable oil over medium-high heat. Carefully add the spring rolls to the hot oil and fry for 2-3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5
Serve the salmon spring rolls with the hoisin sauce mixture for dipping.