Shrimp or Salmon Avocado Spring Rolls with Hoisin Peanut Sauce
Circle B Kitchen
The ingredients listed below are as much suggestions as anything. You may be able to make more than 12 with these amounts, but then again, maybe not. You may certainly switch up the ingredients as your tastes desire - feel free to make them vegetarian and leave out the seafood altogether. For sure make that dipping sauce taste just the way you like by adding more or less of each ingredient until you've got it just right for you!
To make 1 dozen you will need
12 spring roll wrappers
12 oz of cooked salmon or about 24 small-ish cooked shrimp (or some of each if you’re making both kinds)
1 large avocado, each half sliced lengthwise
1 hothouse cucumber, cut into matchsticks
3 carrots, peeled and grated
A good handful or two of spring mix or herb greens
1 cup chopped fresh cilantro
1 cup chopped fresh mint
A little rice vinegar
For the dipping sauce
1/3 cup hoisin sauce
1/3 cup peanut butter
3-4 tablespoons soy sauce (or to taste)
1 to 2 teaspoons of sambal chili paste (or to taste)
A little water if needed for thinning
Prep your stuffing ingredients. I like to brush the avocado with a little rice vinegar to keep it from browning while you make your spring rolls. This also adds some nice flavor to the spring roll.
Dip one of the spring roll wrappers in warm water (a 10-inch pie place works well for this) for about 10 to 15 seconds. It will continue to soften as you work with it. Place it on a kitchen towel or cloth placemat.
Place a bit of the salmon or shrimp in the center of the wrapper and place a little of each of the other ingredients on top.
Fold the wrapper in on both sides so they meet in the center and then fold down the top of the wrapper over the middle. Roll it up and then place it on a try lined with parchment paper.
Continue stuffing and wrapping until you have them all filled and then place another sheet of parchment paper over the top of the spring rolls. Cover this with plastic wrap and then refrigerate until you’re ready to serve them. You may slice them in half for serving, but they serve a little neater if left whole.
To make the dipping sauce, stir all of the ingredients together, adjusting the flavors as needed. Thin with a little water if needed to make a good consistency for dipping. Cover and refrigerate until ready to serve.