These Salmon Spring Rolls are a fresh, light, and incredibly satisfying dish that comes together in no time. Packed with tender salmon, crisp veggies, and fresh herbs all wrapped in delicate rice paper, they’re the perfect no-cook (or low-cook) solution for hot days or busy weeknights. Whether you’re making them as a starter, a light dinner, or even meal prep for lunch, these rolls are as fun to make as they are to eat!

Why You’ll Love This Recipe

Quick and Refreshing: These rolls come together fast, especially if you’re using pre-cooked or leftover salmon. No oven, no fuss!
Nutrient-Packed: Full of lean protein, crunchy vegetables, and fresh herbs, they’re as wholesome as they are delicious.
Customizable: You can swap out ingredients based on what you love or have on hand—making them perfect for picky eaters or fridge-cleanout nights.
Dippable and Fun: Pair them with a flavorful dipping sauce (peanut, hoisin, or nuoc cham) for a snack or meal that feels like a treat every time.

Ingredients You’ll Need

Salmon: Cooked salmon (grilled, baked, or smoked) works best—flaky, tender, and flavorful. Leftovers are ideal here.
Rice Paper Wrappers: These become soft and pliable when soaked briefly in water, making them easy to roll up tightly.
Rice Vermicelli Noodles: Adds body and a bit of chewiness to the rolls. Soak them in hot water until tender.
Carrots: Julienned for crunch and color. Raw for extra bite.
Cucumbers: Thinly sliced for a cool, refreshing crunch.
Red Bell Pepper: Bright and sweet, it adds a nice snap to every bite.
Avocado: Creamy and buttery—balances out the freshness and adds healthy fats.
Fresh Herbs: Mint, cilantro, and Thai basil bring a burst of freshness. Don’t skip these—they’re what make the rolls taste authentically vibrant.
Lettuce or Napa Cabbage: A soft base that holds everything together and adds a slight crunch.
Dipping Sauce: Use peanut sauce, hoisin-based sauce, or a tangy Vietnamese nuoc cham—choose one that excites you.

Variations

Make It Spicy: Add thin slices of jalapeño or a drizzle of sriracha inside the rolls.
Go Vegan: Swap the salmon for marinated tofu or grilled mushrooms for a plant-based twist.
Add Fruit: Thinly sliced mango or pineapple adds a sweet surprise that works beautifully with the savory salmon.
Use Smoked Salmon: For a bolder flavor and no cooking at all—smoked salmon brings a deliciously salty depth.

How to Make Salmon Spring Rolls

Step 1: Prep All the Fillings

Start by cooking and flaking your salmon if it’s not already prepared. Slice all your vegetables into thin matchsticks or strips. Soak the rice vermicelli in hot water until soft, then drain well. Lay everything out in an assembly line—it makes the rolling process smooth and quick.

Step 2: Soften the Rice Paper

Fill a large shallow bowl or plate with warm water. Dip one rice paper wrapper in for 5–10 seconds until it softens. Don’t let it get too mushy—just pliable enough to work with.

Step 3: Assemble the Rolls

Lay the softened rice paper on a clean surface (a damp tea towel works well). Place a few leaves of lettuce or cabbage down first, then layer with vermicelli, salmon, carrots, cucumbers, peppers, avocado, and fresh herbs.

Step 4: Roll It Up

Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito. It takes a couple of tries to get the hang of it, but once you do—it’s super satisfying.

Step 5: Serve with Dipping Sauce

Place the finished rolls on a plate without touching (they can stick), and serve with your favorite dipping sauce on the side.

Pro Tips for Making the Recipe

Use Damp Hands: Rice paper can get sticky fast. Keeping your hands damp helps handle the wrappers without tearing.
Work Quickly but Gently: Once softened, the rice paper becomes delicate. Assemble promptly and don’t overfill.
Keep Rolls from Sticking: Lay the finished rolls on parchment or lightly oiled plastic wrap to prevent sticking.
Roll Ahead but Don’t Stack: If making in advance, keep them in a single layer, covered with a damp towel and plastic wrap in the fridge.

How to Serve

These spring rolls shine as a light main course, but also work beautifully as appetizers or a lunch box star.

Pairing Ideas:

Dipping Sauce: Serve with a creamy peanut sauce, sweet chili sauce, or nuoc cham for a tangy kick.
Side Dishes: Pair with a bowl of miso soup, a crunchy Asian slaw, or even a light cucumber salad.
Party Platter: Make a variety of rolls with different proteins (shrimp, tofu, chicken) and let guests mix and match.

Make Ahead and Storage

Storing Leftovers

Store spring rolls in a single layer in an airtight container, separated by parchment paper. Cover with a damp paper towel and seal tightly to prevent drying out. Best eaten within 1–2 days.

Freezing

These are not freezer-friendly—rice paper doesn’t hold up well to freezing and thawing.

Reheating

No reheating necessary! These are best served cold or at room temperature. Just let them sit out for 10 minutes if coming straight from the fridge.

FAQs

Can I use canned salmon for this recipe?
Yes, canned salmon can be a great shortcut. Just drain it well and mix it with a touch of mayo or lemon juice for moisture and flavor.

How do I keep the rolls from falling apart?
Make sure you’re not overstuffing and that the rice paper isn’t too wet. Rolling tightly and tucking in the sides as you go makes a big difference.

Can I prep these in advance for a party?
Absolutely! You can roll them up a few hours in advance. Just keep them covered with a damp towel and tightly sealed to stay fresh.

What’s the best dipping sauce for salmon spring rolls?
A classic peanut sauce or a tangy hoisin-lime combo is fantastic with salmon. For something lighter, go with nuoc cham (a Vietnamese fish sauce-based dip).

Final Thoughts

These Salmon Spring Rolls are everything a quick meal should be—fresh, vibrant, satisfying, and totally customizable. Whether you’re making them for yourself or feeding a crowd, they’re guaranteed to impress. So roll up your sleeves, literally, and enjoy the simple joy of wrapping up something delicious!

Salmon Spring Rolls Recipe