Salmon Spring Rolls Recipe

Why You’ll Love This Recipe

Salmon Spring Rolls are a fresh and light dish that perfectly captures the vibrant flavors of spring. Filled with tender salmon, crisp vegetables, and aromatic herbs, these rolls are wrapped in delicate rice paper, making them both healthy and delicious. The combination of flavors and textures, along with a tangy dipping sauce, makes this dish a refreshing appetizer or a light meal. These rolls are perfect for a light dinner or as part of a party platter.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spring Rolls:

• 1/2 lb fresh salmon fillets, skin removed and cooked (grilled, baked, or poached)
• 8-10 rice paper wrappers
• 1 cup mixed greens (like lettuce or spinach)
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/2 avocado, sliced
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon fresh mint leaves
• 1 tablespoon sesame seeds (optional)

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon lime juice (optional)
• 1 tablespoon water (to thin the sauce)

Directions

For the Spring Rolls:

1. Cook the salmon fillets by grilling, baking, or poaching them. Once cooked, flake the salmon into bite-sized pieces.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it softens and becomes pliable.
3. Lay the softened rice paper on a clean surface, like a cutting board or countertop.
4. In the center of the rice paper, layer a small handful of mixed greens, followed by a few pieces of salmon, cucumber, red bell pepper, avocado slices, and a few cilantro and mint leaves.
5. Fold the sides of the rice paper inwards, then roll it tightly from the bottom to the top, sealing the edge as you go.
6. Repeat the process with the remaining rice papers and ingredients.

For the Dipping Sauce:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, lime juice (if using), and water until smooth.
2. Taste and adjust the seasoning, adding more honey for sweetness or lime juice for acidity.

Servings and Timing

This recipe makes approximately 8-10 spring rolls.
Preparation time: 15 minutes
Cooking time: 10 minutes (for salmon)
Total time: 25 minutes

Variations

• Add julienned carrots or red cabbage for extra crunch and color.
• Swap salmon for shrimp, chicken, or tofu for different protein options.
• Add a dash of sriracha or chili flakes to the dipping sauce for a spicy kick.
• For a richer dipping sauce, mix in a tablespoon of peanut butter.

Storage/Reheating

Store the spring rolls in an airtight container in the refrigerator for up to 1 day.
These rolls are best served fresh, but you can prepare them ahead of time and refrigerate them. If storing, cover the rolls with a damp paper towel to prevent the rice paper from drying out.

FAQs

Can I use frozen salmon?
Yes, frozen salmon works fine. Just be sure to thaw it completely and cook it as you would fresh salmon.

Can I make these spring rolls ahead of time?
Yes, you can prepare the rolls ahead of time, but it’s best to eat them within a day to maintain the freshness of the vegetables and rice paper.

Can I use other herbs?
Yes, basil or parsley would also work well if you prefer different herbs.

Can I make a vegetarian version?
Absolutely! Swap the salmon for tofu, avocado, or more vegetables like roasted sweet potatoes or mushrooms.

Conclusion

Salmon Spring Rolls are a perfect blend of fresh ingredients and vibrant flavors. With their light, healthy nature and the option to customize the fillings, they’re ideal for a variety of occasions, from light meals to gatherings. The delicious dipping sauce pairs beautifully with the fresh rolls, making this recipe a delightful treat that’s as refreshing as it is tasty.

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