I could easily eat these coho salmon summer rolls every day, especially in the heat of the summer when I crave food that’s light and fresh. Served with a homemade cashew dipping sauce, they’re savory and indulgent without feeling heavy.
While salmon summer rolls require some advanced prep in terms of slicing all your ingredients, they’re worth every minute that you put in. And once your ingredients are ready, the summer rolls come together quickly. The rounds of rice paper simply need to be soaked, not cooked — which, by the way, makes this a practically no-cook recipe if you already have leftover salmon in the refrigerator.
Once you get the hang of how to make summer rolls, you can get as creative or as simple as you’d like. The vegetables listed below in the recipe are simply suggestions. They can easily be swapped with some crunchy vegetables that are more readily available or in season in your region.
About Chef Amanda Elliot: Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.