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–+ servings

Salmon Spring Rolls with Peach Nước Chấm

5 | 2 reviews
This recipe makes 16 protein-packed and flavor-filled spring rolls that I love boxing into four lunch packs to have throughout the week. It's a take on classic spring roll ingredients, with a unique peach Nước Chấm sauce that combines Vietnamese flavors and peak summer fruit to make a uniquely flavorful (and slightly spicy!) summer spring roll.
Prep Time 20 minutes
Cook Time 20 minutes
Assembly Time 20 minutes
Servings: 16 spring rolls

Equipment

Ingredients

  • 1 pound salmon
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 pound red cabbage, 1/2 of a head
  • 1/2 pound carrots
  • 5 large scallions
  • 1 cup fresh mint , 1.5 ounces / 42 grams
  • 1/2 cup fresh cilantro, 1 ounce / 28 grams
  • 2 medium peaches, 5 ounces / 140 grams
  • 1 lime for both zest and juice
  • 2 garlic cloves
  • 3 small Birdseye chilies
  • 1/2 cup rice vinegar
  • 2 tablespoons fish sauce , or tamari
  • 1 large avocado , 7 ounces / 200 grams
  • 32 rice spring roll wrappers
Optional, for serving
  • 1/2 cup soy sauce, or tamari
  • 4 teaspoons chili oil

Instructions 

  1. Position a rack to the center of the oven and preheat the oven to 350°F.
  2. Season the salmon liberally with salt and pepper on both sides. Add it to a parchment-lined baking sheet and bake at 350°F for 14-15 minutes or until it reaches an internal temperature of 135°F.
  3. Flake the salmon off its skin, making big chunks. Set those aside.
  4. Use a mandolin to thinly slice the red cabbage, or thinly slice it with a knife. Add it to a large bowl. Thinly slice the carrots and scallions and add them in with the cabbage. Tear in the cup of mint leaves. Mix and set aside.
  5. Finely chop the 1/2 cup of cilantro and add it to a medium bowl. Pit and chop up the peaches into nearly a paste. Add them to the bowl with the cilantro.
  6. Grate in 1 teaspoon of lime zest. Squeeze in the lime juice, about 1 tablespoon. Grate the garlic cloves into the peaches, thinly slice the Birdseye chilies and add them in as well. Mix in the 1/2 cup of rice vinegar and 2 tablespoons of fish sauce. Taste and season with more fish sauce if preferred. This is the peach nước chấm!
  7. Add the nước chấm to the cabbage bowl and mix well. Set aside.
  8. Thinly slice the avocado and set aside.
  9. Now it's time to assemble the spring rolls. Fill a shallow bowl with cool water. Dip each spring roll wrapper into the water fro 2-3 seconds, then move it to a clean work surface. Dip another spring roll wrapper and place it directly on top of the first one. Each roll should be double-wrapped like this to prevent breakage.
  10. Place 1/3 cup of the cabbage mixture to the center of the wrappers. Top with 2-3 slices of avocado and a little less than one ounce of salmon. Fold the top of the wrapper towards you, and fold the bottom of the wrapper up to meet the folded top. From there, roll one of the open sides of the wrapper to the center, creating a roll. Continue to roll it on top of the last open side of the wrapper, making a tight packet. Repeat to make 16 spring rolls.
  11. For serving, create a dipping sauce with 2 tablespoons of soy sauce and 1 teaspoon of chili oil. Serve each dipping sauce with four spring rolls and enjoy!