Can I use canned salmon instead of fresh?

Yes. Drain well and flake it before tossing into the salad mix.

What’s the best way to store leftover spring rolls?

Place them in a single layer in an airtight container. Store in the fridge for up to 2 days. Store dipping sauce separately.

Do I have to use a salad kit?

Not at all, but it makes life easier. You can create this recipe with chopped cabbage, kale, carrots, etc for the veggie filling and sweet chili sauce instead of the vinaigrette as the sauce base.

The Thai chili vinaigrette in this specific salad kit has a little kick, but it's not overly spicy. If you love a little heat, add a squeeze of sriracha or chili paste to the dipping sauce.

Could I pan-fry these to make crispy salmon spring rolls?

I tried this. And it did not go over well, thanks to all of the beautiful fresh fillings. It all gets kinda soggy and sad. I'd keep them fresh!

Unbelievably Easy Salmon Spring Rolls Recipe

Name: Unbelievably Easy Salmon Spring Rolls
Prep time: 20 min
Cook time: PT-493973H49M8S
Total time: 20 min
Cuisine: Thai
Ingredients: 1 Thai chili mango chopped salad kit; 1-2 cups fresh herbs like Thai basil, green onions, mint or cilantro, finely chopped or chiffonade; 1 lime; 8oz leftover salmon, flaked; 1 large avocado, sliced; 1 mango, sliced; 9-10 rice paper wrappers; 2 tablespoons zesty Thai chili vinaigrette from the salad kit OR sweet chili sauce; 1 tablespoon fresh lime juice; 1 tablespoon coconut aminos or low-sodium soy sauce; dash of fish sauce

Description

Fresh and flavorful salmon spring rolls! Served with a tangy dipping sauce for the perfect light meal or appetizer.

Ingredients

Units Scale

Rolls:

1 Thai chili mango chopped salad kit
1-2 cups fresh herbs like Thai basil, green onions, mint or cilantro, finely chopped or chiffonade
1 lime
8oz leftover salmon, flaked
1 large avocado, sliced
1 mango, sliced
9-10 rice paper wrappers

Dipping sauce:

2 tablespoons zesty Thai chili vinaigrette from the salad kit OR sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon coconut aminos or low-sodium soy sauce
dash of fish sauce

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Instructions

Combine the chopped salad kit, including the mixins (dried mango, crisp quinoa and sunflower seeds). Add the herbs, salmon, the juice of an entire lime, and all but two tablespoons of the sweet chili dressing and toss to combine. Slice the avocado and season it with a squeeze of lime and pinches of salt.
Lay out a clean, damp kitchen towel. Fill a large bowl or pie pan with cool water and soak each rice paper for 3-5 seconds until softened. Lay it on the towel. Add two slices each of mango and avocado and a big scoop of salad. Fold in the sides of the wrapper, squeeze the fillings in tightly and gently roll it up into a tight roll. Repeat with the remaining ingredients, you’ll have about 9-10 rolls.
Place spring rolls on a plate, taking care not to let them touch. The rice paper is sticky, and if they’re too close together, they will stick and tear. Whisk together the remaining two tablespoons of dressing, one tablespoon lime juice, one tablespoon coconut aminos or soy sauce, and a dash of fish sauce. If you don’t have leftover vinaigrette, use sweet chili sauce. DUNK AND DEVOUR.

Notes

Refer to the above blog post for step-by-step photos, expert tips, and answers to frequently asked questions.

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Nutrition

Serving Size: 2 rolls
Calories: 315
Sugar: 11.9 g
Sodium: 524.8 mg
Fat: 12.1 g
Carbohydrates: 20.8 g
Fiber: 3.8 g
Protein: 13.3 g
Cholesterol: 23.2 mg