Seared Salmon Spring Rolls
Fresh seared salmon spring rolls filled with glass noodles, crisp carrots, cucumber, and Thai basil, wrapped in delicate rice paper and served with a bright, tangy nước chấm and a creamy, savory peanut dipping sauce for the perfect light yet flavorful bite.
WHAT MAKES THESE SEARED SALMON SPRING ROLLS STAND OUT
Seared Salmon for Richer Flavor
Instead of the traditional shrimp or pork often used in spring rolls, seared salmon brings a richer and more satisfying flavor. The light crust from searing adds depth while the flaky, tender texture pairs perfectly with the fresh vegetables and herbs inside the roll.
Two Dipping Sauces for Balance
These spring rolls are served with two distinct sauces that complement each other beautifully. The nước chấm offers a bright, tangy, and slightly spicy flavor that cuts through the richness of the salmon, while the peanut sauce provides a creamy, slightly sweet contrast. Having both sauces allows you to customize each bite.
Fresh, Light, and Still Filling
While these spring rolls are packed with crisp vegetables, fresh herbs, and delicate rice paper that keep them light and refreshing, the salmon and glass noodles add enough substance to make them satisfying. They strike a perfect balance between a fresh appetizer and a meal that actually fills you up.
STEP INSTRUCTIONS FOR SEARED SALMON SPRING ROLLS
Cook the glass noodles
Place the glass noodles in a bowl and cover them with hot water. Let them soak until they become soft and tender. Once softened, drain them well and rinse briefly with cold water to stop the cooking process and prevent sticking.
Prep the vegetables and herbs
Cut the carrots and cucumber into thin matchstick-sized strips so they layer neatly in the rolls. Rinse the Thai basil leaves and gently pat them dry.
Sear the salmon
Lightly season the salmon with salt and black pepper. Heat a skillet over medium-high heat with a small amount of oil. Place the salmon skin-side down and cook until the skin becomes crispy. Flip and cook until just done. Remove from the pan, allow it to rest briefly, then flake the salmon into bite-sized pieces.
Make the Nước Chấm (Cham Sauce)
In a bowl, whisk together ½ cup water, ¼ cup sugar, ¼ cup fish sauce, 1 tablespoon chopped parsley, 2 tablespoons lime juice, 1 teaspoon chili flakes, and ¼ teaspoon MSG if using. Stir until the sugar fully dissolves.
Make the peanut sauce
In a separate bowl, whisk together ¼ cup peanut butter, 1½ tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon mirin, and 1 tablespoon hoisin sauce until smooth and creamy. Add a small splash of warm water if needed to thin the sauce.
Prepare the rice paper
Fill a shallow bowl with warm water. Dip one sheet of rice paper into the water for several seconds until soft and flexible, then lay it flat on a clean work surface.
Assemble the spring rolls
Near the bottom of the rice paper, layer a small portion of glass noodles, carrots, cucumber, Thai basil, and flaked salmon.
Roll the spring rolls
Fold the sides of the rice paper inward over the filling. Starting from the bottom, roll upward tightly while keeping the filling tucked in so the roll stays compact.
Serve
Serve the spring rolls whole or sliced in half with both the nước chấm and peanut dipping sauce.
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HELPFUL TIPS FOR THE BEST SPRING ROLLS
Don’t oversoak the rice paper
Dip the rice paper for only a few seconds. It continues softening as you assemble the roll, which helps prevent tearing.
Keep fillings light and balanced
Overfilling makes the rolls difficult to wrap and easier to tear. Smaller, even layers help keep everything tight and neat.
Let the salmon rest before flaking
Allowing the salmon to rest briefly after searing helps keep it juicy and prevents it from breaking apart too much.
Use fresh herbs generously
Thai basil adds a bright, aromatic flavor that brings freshness and balance to the rolls.
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Seared Salmon Spring Rolls
Ingredients
Method
- Soak glass noodles in hot water until soft, approx 3 minutes.
- Drain, rinse with cold water, and set aside.
- Cut carrots and cucumber into thin matchsticks.
- Rinse and dry Thai basil leaves. Set aside.
- Season only the front side of salmon lightly with garlic powder, smoked paprika, all purpose seasoning, and white pepper. Season the skin side with salt.
- Heat a pan over medium-high with oil.
- Sear salmon skin-side down first until crispy, then flip and cook until just done.
- Remove, rest briefly, then cut into bite-sized pieces.
- In a bowl, whisk together warm water, sugar, fish sauce, parsley, lime juice, chili flakes, and MSG (if using).
- Stir until sugar dissolves. Set aside.
- In a bowl, whisk peanut butter, soy sauce, sweet chili sauce, mirin, and hoisin until smooth.
- Add a splash of warm water if needed to thin.
- Fill a shallow dish with warm water.
- Dip one rice paper sheet for 5–10 seconds until pliable.
- Lay flat on a clean surface.
- Assemble the spring rolls
- Layer near the bottom of the rice paper:
- Thai basil → carrots → cucumber → glass noodles → flaked salmon.
- Roll
- Fold in the sides, then roll tightly from the bottom up, keeping everything snug but not tearing the paper.
- Slice in half if desired and serve with both Nước Chấm and peanut sauce on the side.