Description
These salmon spring rolls are fresh, flavorful, and easy to make. Filled with flaked salmon, crisp veggies, and herbs, they’re wrapped in rice paper and served with a tangy dipping sauce. Great as an appetizer, light lunch, or healthy snack.
Ingredients
For the Rolls:
-
8 rice paper wrappers
-
1 cup cooked salmon, flaked (grilled, baked, or leftover works)
-
1/2 cup cooked vermicelli rice noodles (optional)
-
1 small cucumber, julienned
-
1/2 red bell pepper, thinly sliced
-
1 medium carrot, shredded or julienned
-
1/2 avocado, sliced
-
1/4 cup fresh mint leaves
-
1/4 cup fresh cilantro leaves
-
1/4 cup fresh basil leaves
For the Dipping Sauce:
-
1/4 cup soy sauce or tamari
-
1 tablespoon rice vinegar
-
1 tablespoon lime juice
-
1 teaspoon honey or maple syrup
-
1 teaspoon sesame oil
-
1 teaspoon grated ginger
-
1 clove garlic, minced
-
Optional: 1 tablespoon peanut butter or chili paste for variation
Instructions
-
Prepare all filling ingredients and set up a rolling station with a clean damp towel or board.
-
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10–15 seconds, just until soft.
-
Lay the softened wrapper flat on your work surface.
-
In the center, layer a few pieces of salmon, noodles (if using), cucumber, bell pepper, carrot, avocado, and herbs.
-
Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly like a burrito.
-
Repeat with remaining wrappers and fillings.
-
In a small bowl, whisk together all dipping sauce ingredients.
-
Serve the spring rolls whole or sliced in half, with dipping sauce on the side.
Notes
-
Use smoked salmon for a shortcut or extra flavor.
-
Add lettuce leaves or shredded cabbage for more crunch.
-
Make ahead and store covered with a damp paper towel in the fridge for up to 1 day.