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Four salmon spring rolls on a white plate with a kitchen towel under it and individual ingredients in the back.

Leftover Salmon Spring Rolls

Anne Aslanides
These salmon summer rolls are quick and easy way to use leftover salmon and get your veggies in.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 4 rolls
Calories 90 kcal

Ingredients
  

  • 4 ea rice paper
  • 4 oz leftover salmon
  • ½ oz spinach
  • ¼ ea english cucumber
  • ½ oz shredded carrots
  • ½ ea avocado
  • 2 tablespoon sweet chili sauce or other dipping sauce

Instructions
 

  • If salmon is not already cooked, top with chili sauce and cook at 400 degrees F for 12-15 minutes, until it reaches an internal temperature of 145.
  • Dip rice paper in water for about 10 seconds and transfer to a working surface. Fill with ¼ of vegetables and salmon about two thirds down from the top of the roll.
  • Tuck sides over filling and start rolling from the bottom, continuing to roll tightly until the end of the rice paper clings to itself. Repeat for remaining rolls.

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Notes

Sweet chili sauce can be swapped out with your favorite dipping sauce.

Nutrition

Calories: 90kcalCarbohydrates: 12gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 160mgPotassium: 172mgFiber: 0.3gSugar: 4gVitamin A: 936IUVitamin C: 1mgCalcium: 9mgIron: 0.4mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Leftovers
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