Salmon Summer Rolls
A summer favourite to enjoy all year round!
- 4 large carrots julienned 3 in or so long
- 1 cucumber julienned
- ½ medium-large jicama julienned
- 5-6 green onions sliced
- 1 large avocado sliced into 16 slices
- 1 bunch cilantro de-stemmed and chopped
- 1 can Raincoast Trading no-salt wild sockeye salmon drained
- Raincoast Trading Marinade & Dipping Sauce or hoisin sauce if preferred
- 2 limes will use for peanut dip as well, cut into wedges
- 8 pieces of rice paper
Peanut Dipping sauce:
- ¼ cup peanut butter
- 2-3 tbsp Raincoast Trading Marinade & Dipping Sauce or soy sauce if needed, use less if you prefer a less salty dip
- 1 tbsp lime juice fresh
- 1-2 tsp rice vinegar
- pinches A couple red pepper flakes or a dash of sriracha
- 1 tsp finely grated fresh ginger more if you’re a big ginger fan like me!
- 1 clove small garlic crushed and minced
- Prepare all ingredients and make dipping sauce by whisking together all the ingredients (thin with water if desired).
- Fill a large pie dish or similar shaped vessel with warm water.
- Soak rice paper in warm water until soft but still slightly firm (do not soak them too long or they are harder to work with – follow the directions on the package and make these one at a time).
- Let excess water drip off rice paper and lay flat on your work surface.
- Fill your roll (don’t over stuff): place a few pieces (3-5) each of the carrot, cucumber, and jicama near the bottom ⅓ of the roll, leaving room on the edges. Top with 2 slices of avocado, a sprinkle of green onions and cilantro, and ⅛ can of salmon.
- Drizzle Raincoast Trading marinade sauce (~1/4 tsp) and fresh lime juice over vegetables
- Roll! As if you are rolling up a burrito, tucking in any runaway filling as you go. Tuck the sides in by folding them over after the first roll. Get the roll nice and tight.
- Set roll aside and start with the next one until complete.
- Serve rolls with peanut dipping sauce.