Roasted Teriyaki Salmon Summer Rolls

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

1h 6
Easy Pescatarian Low Carb Parve

Contains: Peanuts, Soy, Sesame

Directions

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Pour teriyaki sauce over salmon and roast for 15–20 minutes. Allow to cool.

  3. Dip rice paper wrapper in hot water until it softens, about five seconds. Quickly transfer to a flat surface.

  4. Fill the wrapper with salmon cubes and fillings of your choice and roll. Cut in half lengthwise to show the colorful interior.

  5. Serve with peanut sauce on the side, for dipping.

Notes:
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