Welcome Spring with Fresh & Flavorful Smoked Fish Spring Rolls

Spring is the season of renewal—longer days, fresh flavors, and lighter, vibrant meals that embrace the bounty of the season. As the weather warms up, it's time to swap out the hearty winter fare for fresh, crisp, and refreshing dishes. These Smoked Fish Rice Paper Spring Rolls bring the perfect balance of smoky, citrusy, and herby flavors in every bite.

With a mix of Sugartown Smoked Specialties’ smoked fish, crunchy vegetables, creamy avocado, and fragrant herbs, these spring rolls are a light yet satisfying way to celebrate the flavors of spring. Paired with a zesty lime dipping sauce, this dish makes for a fantastic appetizer, light lunch, or a shareable snack for a spring gathering.

Sugartown Smoked Fish Spring Rolls with Fresh Veggies, Avocado & Lime Dipping Sauce

Ingredients:

For the Spring Rolls:

• 8 rice paper wrappers
• 6 oz Sugartown smoked fish (Tasmanian trout, Wild Salmon, etc.), flaked or cut into strips
• 1 small cucumber, julienned
• 1 small carrot, julienned
• 1 red bell pepper, julienned
• 1 ripe avocado, thinly sliced
• ½ cup fresh herbs (mint, cilantro, Thai basil)
• 2 scallions, sliced thinly
• 1 cup lettuce or shredded cabbage (optional)

For the Lime Dipping Sauce:

• ¼ cup fresh lime juice
• 2 tbsp fish sauce (optional or soy sauce for a vegetarian option)
• 1 tbsp honey (or maple syrup)
• ½ tsp chili crunch (optional for heat)
• 2 tbsp water

 

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Instructions:

Step 1: Prepare the Ingredients

• Flake or cut into strips Sugartown smoked fish into bite-sized pieces and set aside.
• Prepare healthy veggies: Julienne the cucumber, carrot, and red bell pepper. Slice the avocado and scallions. Keep fresh herbs whole.

Step 2: Make the Lime Dipping Sauce

• In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic, chili flakes (if using), and water.
• Adjust seasoning to taste, adding more honey for sweetness or fish sauce for umami.
• Set aside for flavors to meld.

Step 3: Assemble the Spring Rolls

• Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, just until it softens.
• Lay the softened wrapper on a damp, clean kitchen towel or cutting board.
• Arrange a small portion of smoked fish in the lower third of the wrapper.
• Layer on cucumber, carrot, bell pepper, avocado slices, and fresh herbs. Add scallions and lettuce/cabbage if using.
• Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly like a burrito.
• Repeat with remaining wrappers and fillings.

Step 4: Serve

• Arrange the spring rolls on a platter with a small bowl of the lime dipping sauce.
• Serve immediately and enjoy the fresh, smoky, herby flavors with the tangy sauce!

Pro Tips:

✔ If the rice paper is too wet, let it sit for a few seconds before rolling.

✔ To prevent sticking, lightly oil your serving plate or cover it with a damp towel.

✔ Add a touch of crushed peanuts or sesame seeds to the dipping sauce for extra texture.

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Why You'll Love This Recipe:

• Healthy and Easy: Simple ingredients, no stove required, and naturally nutritious.

• Spring-Inspired Flavors: Fresh herbs and seasonal produce make these rolls perfect for warmer weather.

• Smoked Fish Twist: Sugartown’s artisan hot smoked fish adds an elevated touch of flavor you won’t forget.

Lighten up your spring table with a recipe that’s as good for you as it is gorgeous on the plate. Smoked Fish Spring Rolls are your go-to for fresh, feel-good eating.

Whether you’re planning a spring picnic, looking for healthy lunch ideas, or need a colorful appetizer for your next gathering, these easy spring rolls check all the boxes. They’re gluten-free, packed with protein and omega-3s, and come together in under 30 minutes.

With ingredients like fresh cucumber, carrot, red bell pepper, and a citrusy lime dipping sauce, every bite is a celebration of spring. The real star? Sugartown’s smoked trout or salmon—smoky, savory, and perfectly balanced against the bright herbs and crisp veggies.