Spinach and Salmon Salad Rolls

These spinach and salmon salad rolls are the ultimate fresh lunch or appetizer when you want something healthy and colorful but still crave bold flavor and creamy sauces. Inspired by classic Vietnamese-style rolls, this version wraps tender salmon, crisp veggies, and fragrant herbs in delicate rice paper. They are perfect for making ahead or customizing with whatever is in your fridge. Every time I prepare them, my family gathers around the counter to help roll and dip, making it just as much about fun as flavor.

I first made these for a friend’s birthday picnic in the park and they instantly became a tradition whenever we want a hands-on fresh meal. They are always a conversation starter.

Ingredients

• fresh salmon fillets: the star protein for tender bite and rich flavor Always choose salmon that is firm and glossy Look for wild-caught if you can for the best taste
• olive oil: for searing and richness Cold-pressed extra-virgin olive oil gives clean flavor
• rice paper wrappers: thin and chewy wrappers that hold everything together Make sure they are pliable and not brittle
• baby spinach leaves: mild flavor and soft texture Fresh and bright green leaves add color and nutrients
• English cucumber: thin-skinned and crisp Cut into matchsticks the seeds are tender so no peeling needed
• carrots: sweet crunch Peel and julienne for best texture and color
• green onions: zesty and fresh Slice into batons for a mild onion bite Use both white and green parts for variety
• fresh cilantro: herbal lift Pick sprigs that are perky and aromatic
• mayonnaise: the creamy base for drizzling sauce Choose real egg-based mayo for richness
• fresh ginger root and garlic: grated for zing and warmth Go for firm smooth roots
• lime zest and juice: citrus brightness Pick limes that feel heavy for their size for juiciness
• soy sauce: salty depth A must for authentic dipping
• brown sugar: mellow sweetness Pack it down for accurate measure
• sesame oil: nutty perfume Toasted gives the best aroma
• sriracha or hot sauce: a little fire Use as much as you like for spice
• salt and pepper: season to taste Freshly cracked for best flavor

Step-by-Step Instructions

Sear the Salmon

Pat the salmon fillets dry and season them all over with salt and pepper. Heat olive oil in a skillet over medium heat. Place the fillets in the pan and cook for two or three minutes per side until the center is just opaque and flakes easily. Move them to a plate and let cool completely before using. This step helps you avoid soggy rolls and keeps the texture perfect.

Prep the Fillings

Cut the cucumber into short matchsticks about two and a half inches long. Peel and cut the carrots into fine julienne strips. Slice the green onions into long batons about five inches each splitting any thick white segments in half lengthwise. Sort out the baby spinach leaves and wash and dry the cilantro sprigs so they are ready to use.

Make the Sauces

For the drizzling sauce, grate fresh ginger and garlic using a microplane or finely mince them with a knife. Mix them into mayonnaise along with lime zest and juice. For the dipping sauce, stir together soy sauce, brown sugar, sesame oil, and a dash of hot sauce until the sugar dissolves.

Assemble the Rolls

Fill a large bowl with warm water. Dip one rice paper wrapper in the water for five seconds until it softens. Lay it on a damp kitchen towel. In the center, layer a few spinach leaves, a couple strips of cucumber and carrot, green onion, cilantro, and a flaked piece of cooked salmon. Fold the sides over the filling, then roll up tightly from the bottom. Repeat for each roll.

Slice and Serve

Use a sharp knife to cut the rolls in half on a diagonal. Fan them on a platter and serve with separate bowls of dipping sauce and the creamy drizzle. Enjoy immediately for the best texture.

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Rice paper can seem tricky but once you try a few rolls you get the knack fast. My favorite part is tucking in all the vibrant veggies – cilantro steals the show every time for me with its bright burst of flavor. I still remember the time my kids insisted on adding crunchy peanuts inside and it turned out to be a new family favorite spin.

Storage Tips

If prepping in advance, wrap finished rolls tightly in plastic wrap and store in the refrigerator up to one day. To prevent sticking, place a sheet of parchment or plastic between each layer of rolls and keep herbs separated. Wait to slice them until just before serving to keep edges moist and tender. The sauces will keep in airtight containers for up to three days in the fridge.

Ingredient Substitutions

Cooked shrimp, shredded chicken, roast beef strips, tofu, or even hard-boiled egg wedges can stand in for salmon. Try lettuce or arugula in place of spinach. Add sweet peppers, avocado, shredded radish, or fresh sprouts if you like more variety. Bottled Thai sweet chili or peanut sauce are also great substitutes if you want to mix up the dipping experience. If you need a vegan version, use vegan mayo and tofu for protein.

Serving Suggestions

These rolls shine as a starter or appetizer at dinner parties, potlucks, or picnics. Serve arranged on chilled platters with both sauces for dipping and drizzling. Garnish with extra cilantro leaves and thinly sliced chili for extra color. For heartier fare, add steamed rice or a chilled glass noodle salad on the side.

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Cultural Context

Inspired by Vietnamese salad rolls, these have become universally beloved thanks to their flexibility and use of fresh herbs and light flavors. While traditional versions use shrimp or pork, salmon puts a unique spin on a well-loved classic making the rolls a fusion of East and West that works beautifully for modern tastes.

Frequently Asked Questions

→ How can I keep rice paper from sticking when making rolls?

Dip each rice paper wrapper briefly in water, then place it on a damp towel. Fill and roll immediately to prevent sticking.

→ Can I substitute the salmon with other proteins?

Absolutely! Try shrimp, chicken, tofu, hard-boiled eggs, or even roasted beef. Canned salmon or fish also work well.

→ What vegetables work well inside the rolls?

Use spinach, cucumber, carrots, and green onions as the base. Also try peppers, avocado, celery, cabbage, or sprouts for variety.

→ How do I serve these for guests or parties?

Slice rolls diagonally and arrange on a platter with dipping and drizzling sauces in small bowls for easy sharing.

→ Can these rolls be prepared ahead?

They are best fresh, but can be made a few hours ahead. Cover rolls with a damp towel and refrigerate to keep them moist.

→ What are easy sauce alternatives?

Try bottled Thai sweet chili, ranch, peanut sauce, or simply plain soy sauce with wasabi or lime.