Serve the rainbow with these Salmon Fresh Rolls with Spicy Peanut Sauce. Perfect as a bright party appetizer or healthful dinner, be a “home chef” and make this takeout-inspired recipe at home!
When it comes to ordering Thai takeout for dinner, we have two options in our town: the place with the really good fresh rolls but the “just ok” entrees, or the place with the really good entrees but not-quite-as-good fresh rolls. For me, Thai takeout is ALL ABOUT those fresh rolls. I’m completely willing to sacrifice my entree in order to get the best fresh rolls. Jeff is the opposite, so we have to alternate back and forth when we order.
Now, despite how it sounds, we don’t really order carryout that often. Most nights, you can find us cooking at home like the “home chefs” that we are. So, this holiday season, why not try my hand at fresh rolls for a party appetizer? Maybe I could end up making a better version than either carryout place!
These Salmon Fresh Rolls start with many of the same ingredients the carryout places use: carrots, cucumbers, mint and rice vermicelli noodles. For color and flavor (and because I had some in the fridge), I added red cabbage, as well as a little bit of mango for sweetness. And in order to make these fresh rolls a little more hearty, I wanted to add some protein. Some Thai restaurants will use chicken, while others will use shrimp, or a combination of the two. Those are both great options, but I wanted to see what a fresh roll would be like with salmon.
Not going to lie: fresh rolls are already kind of a project, between cutting all the veggies and rolling them up (totally worth it to impress your friends, though!). I didn’t want to add another step to the process by having to cook salmon, so I turned to The Saucy Fish Co.’s Ready to Eat Salmon with Lime & Cilantro Sauce. This package of perfectly steamed salmon is already cooked and ready to eat, and includes a separate packet of lime and cilantro sauce that’s bursting with fresh flavor. Heat it up or eat it cold – it’s great for a light dinner with a side of rice and veggies, or to use as part of a recipe like these Salmon Fresh Rolls.
You can also start with my Lemon Herb Baked Sockeye Salmon recipe.
For the Spicy Peanut Sauce:
- 1/2 cup peanut butter
- 1/4 cup hoisin sauce
- 6 tablespoons water
- 2 tablespoons sriracha
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon chopped peanuts, for garnish (optional)
For the Salmon Fresh Rolls:
- 1 package (5.6 ounces) The Saucy Fish Co. Ready To Eat Salmon with Lime & Cilantro Sauce
- 4 ounces rice sticks (vermicelli)
- 9 (8- to 9-inch) rice paper wrappers
- 36 mint leaves
- 1 large carrot, cut into matchsticks (about 3/4 cup)
- 1 mango, cut into matchsticks
- 1/4 English cucumber, cut into matchsticks
- Make the Spicy Peanut Sauce: In medium bowl, whisk peanut butter, hoisin sauce, water, sriracha and vinegar until smooth. Transfer to serving dish and garnish with peanuts, if desired.
- Make the Salmon Fresh Rolls: Remove salmon from packaging; remove and discard salmon skin. Place fish in medium bowl; flake with fork. Add Lime & Cilantro sauce; toss until well combined.
- Prepare rice sticks according to package directions.
- One at a time, soften rice paper wrappers according to package directions. Place wrapper on work surface and pat dry with clean kitchen towel. On lower third of wrapper, leaving 1 inch space along side and bottom edges, layer about 2 tablespoons rice sticks, 1 tablespoon salmon mixture, 3 mint leaves, and 4 to 6 matchsticks each carrot, cucumber and mango.
- Starting with the edge closest to you, fold wrapper up and over fillings. Use your fingers to gently press fillings so that wrapper is tight around them. After the first turn, fold the left and right sides of the wrapper in. Continue rolling tightly until you reach the top of the wrapper. Press seam closed.
- Using a very sharp serrated knife, cut roll into 4 pieces and place pieces on serving platter. Try to prevent pieces from touching, as they will stick together. Repeat process with remaining rice paper wrappers and filling.
- Serve fresh rolls with Spicy Peanut Sauce.
Home Chef Tips:
- When cutting the fresh rolls, let the sharp knife do most of the work. Rather than press down hard with the knife (this may cause rolls to fall apart), gently glide the knife back and forth, pressing gently.
- I found this video really helpful for learning how to assemble fresh rolls.
Disclosure: This was a sponsored post written by me on behalf of The Saucy Fish Co. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.