15 MINUTE SALMON & CREAM CHEESE SPRING ROLLS

A fresh, fast lunch idea with only a few ingredients to get you started.

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Once you learn rolling the spring roll wrappers which may take you one or two, these salmon spring rolls will be a staple in your lunch box. Easy to make ahead, minimal ingredients and canned salmon make these lunchtime rolls a great addition to your meal prep for the week. Im using Blue Harbor canned sustainable pink salmon for this recipe which I found at my local Publix.

A 15 minute make ahead meal

These spring rolls are filled with fresh veggies, vegan cream cheese and protein packed pink salmon. Its a balanced meal with simple flavors that you can customize to fit your taste and whatever needs to be used up in the fridge! This recipe is a life saver when I have small amounts of veggies to be used up. It reduces waste and creates a healthy grab-n-go lunch that you can feel good about!

Want it vegan? Omit the fish is this recipe and replace it with more of your favorite veggies or seasoned tofu.

15 minute salmon & cream cheese spring rolls

Ingredients

(makes about 4 spring rolls)

• 4 large spring roll wrappers

• 1 can of pink salmon, drained

• 4 leafs bib lettuce or any leafy lettuce

• 1 medium carrot

• 1/2 a cucumber

• 4 tbsps vegan cream cheese

• handful of fresh dill

• 1/2 avocado

Dipping sauce

• 1/4 peanut butter

• rice wine vinegar and soy sauce to taste. you can also add a dash of agave if you like sweeter sauce.

method

1. Prep your veggies by peeling and shaving the carrot, slicing or cubing the avocado and cutting the cucumber into sticks. Similar to how you would cut veggies for a sushi roll.

2. Fill a lipped plate with water and set it next to your station. One by one, dip a spring roll wrapper into the water, submerging the wrapper for a couple seconds until it is slightly softened. Tip: don't let the wrapper sit too long, it will become hard to work with. The wrapper will continue to soften while you fill it with ingredients so don't worry if it doesn't seem soft enough when you start filling.

3. Place the wrapper on a cutting board and lay a leaf of butter lettuce down first. Follow that by spreading the cream cheese on top of it and the layering up the rest of your ingredients.

4. Pull the side of the wrapper up first to close off the ends. Starting at the bottom, tightly roll the ingredients up into the wrapper, this may take a few try's if you are new to it.

5. Whisk together the dipping sauce ingredients and enjoy immediately or store in the fridge for up to 2 days.

If you're looking for new lunch ideas to keep things healthy and clean out the fridge, this is it! Follow along for more recipes like this one and many more vegan and seagan dishes. You can follow The Fish Bish on youtube, TikTok, and @the_fishbish on instagram to watch this recipe step by step. Happy rolling, Bishes!