Easy Salmon Summer Rolls Recipe: Quick & Healthy Leftover Lunch

Name: Easy Salmon Summer Rolls Recipe: Quick & Healthy Leftover Lunch
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Vietnamese / Asian Fusion
Ingredients: 1/2 cup cooked Leftover Sushi Rice; 100 grams flaked Leftover Baked Salmon; 1/4 cup thinly sliced Pickled Carrot; 1/4 cucumber, thinly sliced Cucumber; 1/2 jalapeño, thinly sliced Jalapeño (adjust to taste); 1 stalk, thinly sliced Scallion; a few leaves Fresh Mint; a few sprigs Fresh Cilantro; 4 leaves Butter Lettuce; 4 wrappers Spring Roll Wrappers (rice paper wrappers); 2 tbsp sauce Leftover Aji Verde Sauce (for dipping or inside the roll); 1 tsp oil Momofuku Chili Oil (for dipping or inside the roll)

Transform your fridge leftovers into delicious and refreshing salmon summer rolls! This easy recipe features succulent baked salmon, fluffy sushi rice, crunchy pickled carrots and cucumber, vibrant herbs like mint and cilantro, and a spicy kick from jalapeño and chili oil. All wrapped in delicate spring roll wrappers, it's a perfect no-cook option for a quick, healthy lunch or light dinner. Customize with your favorite sauces for an extra flavor boost!

#Spring Rolls

#Salmon

#Summer Food

#Easy Lunch

#Healthy Recipe

#Leftovers

#No-Cook

#Asian Cuisine

Delicious Salmon Summer Rolls Platter

Recipe Information

10m

Prep Time

Cook Time

10m

Total Time

Servings

Easy

Vietnamese / Asian Fusion

English

Nutrition (per serving)

350

Calories

25g

Protein

35g

Carbs

18g

Fat

Cross-section of a Fresh Summer Roll

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Summer Rolls with Dipping Sauces

Instructions

0/5 completed

1
Prepare all ingredients: Thinly slice the cucumber, jalapeño, and scallion. Flake the leftover baked salmon into small pieces. Gather your pickled carrots, cooked sushi rice, fresh mint, and cilantro.
Preview
4m
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Prepare all ingredients: Thinly slice the cucumber, jalapeño, and scallion. Flake the leftover baked salmon into small pieces. Gather your pickled carrots, cooked sushi rice, fresh mint, and cilantro.
4m
Ensure all ingredients are prepped and ready for efficient assembly. Slice vegetables thinly for easier rolling.
2
Soften the spring roll wrapper: Dip one spring roll wrapper in a shallow dish of warm water for about 15-20 seconds until it becomes soft and pliable. Lay it flat on a clean, damp surface (like a cutting board).
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1m
Preview
Soften the spring roll wrapper: Dip one spring roll wrapper in a shallow dish of warm water for about 15-20 seconds until it becomes soft and pliable. Lay it flat on a clean, damp surface (like a cutting board).
1m
Don't over-soak the wrapper, or it will become too sticky and difficult to handle.

3
Assemble the roll: Place a butter lettuce leaf near the bottom edge of the softened wrapper. Layer with a spoonful of sushi rice, flaked salmon, sliced cucumber, pickled carrot, jalapeño, scallion, mint, and cilantro. Add a drizzle of aji verde sauce and chili oil if desired.
Preview
3m
Preview
Assemble the roll: Place a butter lettuce leaf near the bottom edge of the softened wrapper. Layer with a spoonful of sushi rice, flaked salmon, sliced cucumber, pickled carrot, jalapeño, scallion, mint, and cilantro. Add a drizzle of aji verde sauce and chili oil if desired.
3m
Avoid overfilling the roll to ensure it's easy to close and doesn't tear.
4
Roll it up: Carefully fold the bottom edge of the wrapper over the filling, then fold in the sides towards the center. Tightly roll it up from the bottom to the top, creating a snug spring roll. Set aside.
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2m
Preview
Roll it up: Carefully fold the bottom edge of the wrapper over the filling, then fold in the sides towards the center. Tightly roll it up from the bottom to the top, creating a snug spring roll. Set aside.
2m
Roll tightly but gently to keep the filling secure without tearing the wrapper.
5
Repeat and serve: Repeat the process for the remaining spring rolls and ingredients. Serve immediately with extra aji verde sauce and Momofuku chili oil for dipping.
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1m
Preview
Repeat and serve: Repeat the process for the remaining spring rolls and ingredients. Serve immediately with extra aji verde sauce and Momofuku chili oil for dipping.
1m
Summer rolls are best enjoyed fresh. You can also slice them in half for easier sharing.