GLUTEN FREE SALMON SPRING ROLLS
These Salmon Spring Rolls are super fresh and bursting with flavor! They’re quick and easy to make with canned salmon, packed with fresh veggies and herbs, and served with a sweet cilantro-lime dipping sauce. These gluten-free spring rolls are egg-free and Modified AIP compliant, with easy Core AIP substitutions.
Ingredients:
For the Spring Rolls:
1 lb fresh salmon fillet, skin removed
1 package rice paper wrappers (gluten-free)
1 cup julienned carrots
1 cup julienned cucumber
1 cup thinly sliced red bell pepper
1 cup shredded purple cabbage
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 ripe avocado, thinly sliced
Rice vermicelli noodles (optional), cooked according to package instructions
For the Dipping Sauce:
1/4 cup gluten-free soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon sriracha or other chili sauce (optional)
1 tablespoon finely chopped peanuts (optional)
Instructions:
Preparing the Salmon:
1. Cook the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Season lightly with salt and pepper. Bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly, then flake it into small pieces.
Preparing the Vegetables:
2. Prep Veggies: While the salmon is baking, prepare the vegetables. Julienne the carrots, cucumber, and red bell pepper. Shred the cabbage and thinly slice the avocado. Set aside the fresh mint, cilantro, and basil leaves.
Making the Spring Rolls:
3. Prepare the Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it becomes pliable but not too soft. Remove it from the water and lay it flat on a clean, damp kitchen towel or cutting board.
4. Assemble the Rolls: In the center of the rice paper wrapper, place a small amount of each ingredient: flaked salmon, julienned vegetables, shredded cabbage, avocado slices, and a few leaves of each herb. If using, add a small amount of cooked rice vermicelli noodles.
5. Roll Them Up: Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll tightly away from you, like a burrito. Repeat with the remaining wrappers and filling.
6. Mix the Sauce: In a small bowl, whisk together the gluten-free soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha (if using). Top with finely chopped peanuts if desired.
Notes:
Rice Paper Wrappers: These can be tricky to handle at first. Be careful not to soak them for too long, as they can become too soft and tear easily.
Herbs: Fresh herbs add a burst of flavor and freshness. Feel free to adjust the quantity or type of herbs based on your preference.
Noodles: Adding rice vermicelli noodles is optional, but they can add a nice texture and make the rolls more filling.
Serving: Serve the spring rolls fresh, as the rice paper can become tough if stored for too long. If you need to store them, cover them with a damp cloth and keep them in an airtight container in the refrigerator for up to a day.
Dipping Sauce Variations: Experiment with different sauces like peanut sauce or hoisin sauce to find your favorite pairing.
This recipe is versatile and can be adapted with different fillings and dipping sauces to suit your taste. Enjoy your gluten-free salmon spring rolls!