Salmon Spring Rolls Recipe
Salmon Spring Rolls Recipe are an easy, healthy appetizer or snack made with salmon and veggies, rolled in lettuce and rice paper sheets.
Our favorite summer meal has been Abby’s spring rolls, this time made with leftover salmon. Super easy, fresh and delicious, Abby’s Salmon Rolls are really good. Use Thai sauce, because for me, rolls are all about the dipping!
More summer recipes to try? These Summer Spring Rolls or this Summer Brats and Sauerkraut Tray – so fun!
Salmon Spring Rolls Recipe
We are a salmon-eating family, or I should say salmon-loving. We eat it several times a week, so leftovers often make the BEST recipes. And we love these spring rolls for an appetizer or lunch (or even a snack)!
Lettuce wrapped rolls
They are unbelievably easy to make, healthy and so delicious. Best part is these are gluten-free and dairy-free, so you’re safe serving if you don’t know what diets your guests are on. We love to use romaine lettuce.
These salmon summer rolls make beautiful little bites to keep in the fridge, for when you just need a healthy nosh.
Ingredients for spring rolls with salmon
- Leftover cooked salmon
- Shredded carrots
- Cucumber
- Romaine lettuce
- Rice noodles
- Rice paper sheets
- Cilantro
- Rice vinegar
- Sugar
- Peanut or chili sauce for dipping
Where do you get spring roll wrappers?
This is one of the most common questions we get asked. We find spring roll wrappers in the dairy aisle, near the tofu section at your local grocery store.
How to roll the rice paper
Wrapping the rolls is not as intimidating as it looks (it’s very easy) and you can fill them with many different fillings.
After laying down the lettuce leaf, gently pick up the sides of the spring roll and fold them in over the toppings. Then pick up the closest edge and pull it up and snugly over the toppings.
Continue to roll up like a small burrito. It’s fairly easy to keep all of the ingredients tightly pushed together, as you roll to the end.
How to make salmon spring rolls
- Flake the salmon (or leave in small chunks)
- Cut and wash full leaves of romaine; remove the outside leaves
- Peel cucumber and slice into strips lengthwise and shred the carrots
- Mix rice vinegar with sugar; divide
- Cook the rice noodles
- Dip rice sheet in water and lay on dry towel to remove excess water; place on flat surface
- Carefully place romaine leaf, salmon, cucumber, rice noodle, cilantro, and carrots side by side on sheet
- Roll and serve with peanut or sweet chile sauce
Repeat with the remaining rice paper wrappers keep filling.
Spring rolls are versatile
I love how versatile these are and how quick they are to make. Think leftover chicken, or even tuna or chicken from a can, if you’re in a pinch. Also for all you shrimp lovers, make half a recipe with shrimp, and half with salmon!
They can easily be filled with your favorite veggies. The more colourful the filling the better they look and taste. And what’s your favorite dipping sauce? We love peanut sauce, but we always keep chili sauce in the fridge!
You can also try Air Fryer Salmon Spring Rolls!
Salmon Spring Rolls
These fresh rolls work as a beautiful appetizer, a light dinner, or a healthy lunch.
Have fun making them! The better you get at making spring rolls, your friends will start requesting them! :)
When we start hosting big again, they are perfect to bring to a potluck!
ENJOY!
Get the Recipe:
Salmon Spring Rolls Recipe
Ingredients
- 2 cups leftover cooked salmon
- 4 shredded carrots
- 1 cucumber, julienned
- 1 head of romaine
- ⅓ package rice noodles
- 10 rice paper sheets
- 1 bunch cilantro, chopped
- 2 Tbsp rice vinegar, to add to carrot and cucumber
- 2 Tbsp. sugar
- Peanut sauce or chili sauce
Instructions
- Place 2 cups of leftover salmon in a bowl, and break into large chunks.
- Cut and wash full leaves of romaine; remove the leaves.
- Peel cucumber and slice into strips lengthwise.
- Shred the carrots.
- Combine 2 Tbsp. rice vinegar with 2 Tbsp. sugar.
- Divide sweetened rice vinegar, adding half to cucumber and half to shredded carrot; set aside.
- Cook the rice noodles in boiling salted water for 3-4 minutes; drain. Immediately rinse with cold water and drain again.
- Fill a flat dish with warm water and place rice sheet in water for 15-30 seconds. Lay on dry towel to remove excess water.
- On flat plate or cutting board, place wet rice paper flat (this part is tricky). Without over-stuffing (to avoid ripping the rice sheet), place romaine leaf, salmon, cucumber, rice noodle, cilantro, and carrots side by side on sheet. Carefully roll ingredients into the paper, making sure to tuck in the sides.
- Cut in half and serve with peanut or sweet chile sauce.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Looks like a great change of pace for spring rolls. I’ll be making them. Thank you for sharing Sndy!
I meant Sandy!
Not a review but was curious about measurements for this recipe. Thanks.
yes! the measurements are listed :)
This looks delicious! Perfect for lunch or a light dinner!
Yum! I’ve been mixing up my hubby’s lunches by adding turkey/veggie spring rolls every once in awhile. I can only eat so much because the texture of the rice paper is weird to me…lol.