Fresh Rolls but make it Alaskan

Refreshing and aromatic fresh rolls that will awaken your pallet!

Salmon Fresh Rolls

Most of you probably got to this page from our previous post, but for those of you who are new and would like to make your own smoked salmon, be sure you check out professional smoked salmon guide! 


SERVES 4 - 5 PREP TIME 45 minutes COOK TIME 10 minutes



2 oz. dried rice noodles
2 Tablespoons soy sauce
8 to 10 round spring roll wrappers, 9-inch size
2 6 oz fillets Alaskan smoked salmon, thinly sliced
1 cup julienne-cut cucumbers
1 cup julienne-cut carrots
1 medium avocado, diced
1 cup coarsely chopped basil leaves
1 cup chopped cilantro
1/4 cup minced red onion
1/2 cup coarsely chopped plain peanuts

Pro Tip: Try replacing the basil with mint to surprise your taste buds 


1 cup seasoned rice wine vinegar
1 green onion, minced
2 Tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon fish sauce (optional)
1 Thai chili pepper (optional)


1. Submerge rice noodles in hot water for 8 to 10 minutes until noodles are soft and clear. Drain and sprinkle with small amount of water to keep from sticking together; set aside. Toss mushrooms with soy sauce; set aside.

2. Submerge one spring roll wrapper in a large shallow bowl of warm water for about 20 to 30 seconds, or until softened. Remove carefully and drain. Place on a clean dry cutting board or work surface. Layer about one-eighth of each of the total ingredients across the center of the wrapper, leaving a border on each end: smoked salmon slices, cucumber, carrots, avocado, rice noodles, mushrooms, basil, cilantro, red onion and peanuts.

3. Lift the edge of the wrapper closest to you and roll it up and over the ingredients, tucking and compressing all of the ingredients into a cigar-shape. Fold in the ends, to seal. Set roll aside, seam-side down; repeat for remaining rolls.

Combine rice vinegar, green onion, soy sauce, sesame oil and garlic in a bowl.