Roasted Teriyaki Salmon Summer Rolls

Roasted Teriyaki Salmon Summer Rolls

Chanie Nayman

Family Table by Mishpacha Magazine

Recipe Description:

My family got into these on Shavuos. They’re fresh and different, and you can take them in so many directions.

Ingredients

Roasted Teriyaki Salmon Summer Rolls

8 ounces (225 grams) salmon, cubed
1/4 cup Glicks Teriyaki Sauce (or a mixture of soy sauce, honey, lemon, and garlic)
10 sheets rice paper wrappers

Optional Fillings

arugula and/or spinach leaves
bean sprouts
radishes, thinly sliced
scallions, thinly sliced
cucumbers, thinly julienned

Spicy Peanut Sauce

1/4 cup Gefen Peanut Butter
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 tablespoon Tonnelli Sriracha or hot sauce
2 teaspoons Gefen Sesame Oil

Directions

Step 1

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Pour teriyaki sauce over salmon and roast for 15–20 minutes. Allow to cool.
Dip rice paper wrapper in hot water until it softens, about five seconds. Quickly transfer to a flat surface.
Fill the wrapper with salmon cubes and fillings of your choice and roll. Cut in half lengthwise to show the colorful interior.
Serve with peanut sauce on the side, for dipping.