Salmon Spring Rolls always look so impressive and are so delicious when you put them out for a party. Making these Salmon Spring Rolls is also a very easy way to use leftover salmon, plus they are healthy. They are actually very easy to make and look so impressive when served at a party and are a pleasure to see and to eat.
Spring Roll Wrapper or Rice Paper Wrappers come out of the package hard and inedible, and they must be soaked in water before using. Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm water for 10 seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle). Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it is more pliable.
- 2 (8-ounce) salmon fillets
- 1 tablespoon olive oil, extra-virgin
- 2 Spring Roll Wrappers*
- 2 teaspoons light soy sauce
- 1 tablespoon ginger root, fresh, chopped
- 2 tablespoons green onions, chopped
- 2 cups fresh spinach leaves, chopped
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Preheat grill to high temperature. Sear salmon fillets, on both sides, for one minute on high temperature. Remove salmon from grill and place on spring roll wrappers.
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Top the salmon with soy sauce, ginger, and green onions.
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Moisten the end of the spring roll wrappers with water. Wrap the wrappers around the salmon fillets and brush outside with olive oil.
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Cook on a griddle, saute pan, or bake in a 375 degree oven for 5 minutes. Remove from oven and serve on a bed of fresh spinach leaves.
* Spring Roll Wrappers or Rice Paper Wrapper can be found in Asian markets and online or at What's Cooking America's online store. They will keep in your cupboard indefinitely. As they are fragile, keep them flat and handle them gently.
Source: This Salmon Spring Rolls recipe and photo are from the PBS TV show George Hirsch Living It Up.