Salmon Rainbow Summer Rolls
These light, crunchy, cold, and delicious summer rolls are the perfect light lunch. Served alongside a peanut sauce for dipping, they are SO GOOD! Of course, I’m using my favorite Blue Harbor Wild Pink Salmon because we go for quality over here! Plus, look at those big, beautiful salmon chunks!
- 4 rice paper wraps
- 2 cans Blue Harbor Wild Pink Salmon
- 1 cup soba noodles
- A few slices of each: red pepper, carrot, purple cabbage, and cucumber
- Fresh mint
- 1/2 cup unsweetened creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/4 tsp red chili flakes
- 1 tsp sesame oil
- 1/4-1/3 cup water or coconut milk
- Start by making the peanut sauce. Blend all of the ingredients in a food processor and set aside!
- Prep all the ingredients; I like to cut them into small strips to make the rolls all uniform and easy to roll! Strain the salmon, also. Lastly, cook the soba to the instructions and let it cool under cold water.
- Add hot water to a shallow dish (I used a plate). This will be used to soften the rice paper rolls. Add the rice paper to the hot water dish, give it a little dip with your fingers, and you will know when it's ready when it softens under your fingertips. It takes about 15-30 seconds.
- Gently place it onto a surface (a wood or plastic cutting board) and lay it flat. Start by adding the salmon on the bottom, and a few strips of pepper, carrot, cabbage, and cucumber. Add a small handful of the soba noodles, a sprinkle of mint, and roll!
- Fold the top over, tuck the sides, then tightly roll until it is a perfect little summer roll! Repeat three more times!
- Best dunked in the peanut sauce and enjoyed anytime! GREAT meal prep, as they don’t get soggy!