Description
These Salmon Spring Rolls are bursting with flavor and texture — filled with flaky cooked salmon, crisp vegetables, fresh herbs, and wrapped in rice paper. Paired with a zesty dipping sauce, they’re perfect as a light lunch, appetizer, or party platter star.
Ingredients
Scale
For the Rolls
- 8 rice paper wrappers
- 1 cooked salmon fillet (approx. 6 oz), flaked
- 1 cup shredded carrot
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- ½ red bell pepper, thinly sliced
- ½ avocado, sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro or Thai basil
- Vermicelli rice noodles (optional, 1 cup cooked)
For the Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- ½ tsp chili flakes or sriracha (optional)
- 1 tsp grated ginger (optional)
Instructions
1. Cook the Salmon (if not already cooked)
- Season with salt and pepper and pan-sear, bake, or poach until fully cooked.
- Let cool and flake into bite-sized pieces.
2. Prep the Filling
- Wash and slice all vegetables thinly.
- Soak rice noodles (if using) according to package instructions.
3. Assemble the Rolls
- Fill a shallow plate with warm water. Dip one rice paper wrapper in for 10–15 seconds.
- Lay it flat on a clean, damp surface.
- Layer veggies, herbs, salmon, and noodles near the bottom third.
- Fold in the sides and roll tightly like a burrito.
4. Make the Dipping Sauce
- In a small bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, and sweetener.
- Add chili and ginger if using. Taste and adjust.
5. Serve
- Arrange rolls on a platter with dipping sauce.
- Slice in half diagonally if desired.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer Recipes
- Method: Assembled
- Cuisine: Asian
Nutrition
- Calories: 130 kcal
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg