Salmon Spring Rolls
Vietnamese-style, low-calorie dish with a light taste.
||Mix teriyaki sauce, soy sauce and ginger. Slice salmon into even strips or cubes then marinade in fridge for 30 minutes. Cook in a lightly greased skillet over high heat for 3 minutes per side.
||Cook noodles according to package. Wash and slice vegetables.
||Dip rice paper in warm water for 10 to 15 seconds, remove and lay each side on paper towels to blot dry.
||Layer rice noodles, vegetables, and salmon on top of each rice paper. Fold and roll.
||Put on a plate then serve with desired sauce.
There are 149 calories in 1 serving of Salmon Spring Rolls.
Calorie split: 16% fat, 50% carbs, 35% protein.
Amount Per Serving
% Daily Values*
Includes 10g Added Sugars
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