Spinach And Salmon Salad Rolls

The first bite is fresh. You taste the soft salmon, the tender spinach, and a little crunch all in one roll. It feels light but still so filling.

I first made these rolls on a warm afternoon when I wanted something simple and clean. My family loved how easy they were to grab and dip, and I liked that they felt healthy without being boring.

If you want a cozy snack or a quick lunch that feels fancy but is really easy, these spinach and salmon salad rolls are it. Let me show you how to make them.

Why You’ll Love This Recipe

• Fresh and Light: These rolls are packed with crisp vegetables and tender salmon.
• Healthy Choice: Low in calories but high in protein and nutrients.
• Easy to Make: Ready in just 30 minutes with simple steps.
• Great for Parties: Perfect finger food that looks fancy but is simple to make.
• Make-Ahead Friendly: Prep ingredients early and roll when ready to serve.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Servings: This recipe makes 8 salad rolls—enough for 4 people as a main dish or 8 people as an appetizer. Want more? Double the recipe easily.

Difficulty: Easy enough for beginners. These rolls are fun to make and hard to mess up.

Required Kitchen Tools

• Large skillet or grill pan
• Large bowl for soaking rice paper
• Clean kitchen towels
• Sharp knife
• Cutting board
• Small mixing bowls

Ingredients

These salmon salad rolls use fresh, simple ingredients that create amazing flavor and texture.

Fresh vegetables and herbs keep the rolls crisp and bright, while the seasoned salmon adds protein and rich taste. Here’s everything you’ll need:

For the Salmon:

• 4 salmon fillets (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Rolls:

• 8 rice paper wrappers
• 4 cups fresh spinach leaves
• 1 large cucumber, cut into thin strips
• 2 large carrots, cut into thin strips
• 4 green onions, chopped
• 1/2 cup fresh cilantro leaves

For the Dipping Sauce:

• 1/4 cup mayonnaise
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 lime, zested and juiced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha or hot sauce

Variations for Spinach And Salmon Salad Rolls

• Add Avocado: Slice fresh avocado for extra creaminess.
• Try Different Fish: Use cooked shrimp or tuna instead of salmon.
• Make it Spicy: Add sliced jalapeños or extra sriracha.
• Add Crunch: Include chopped peanuts or cashews.
• Use Different Herbs: Try mint or Thai basil instead of cilantro.

How to Make Spinach And Salmon Salad Rolls Step-by-Step Instructions

1. Cook the Salmon

Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper. Cook salmon for 3-4 minutes on each side until cooked through. Let cool, then flake into bite-sized pieces.

2. Make the Dipping Sauce

In a small bowl, mix mayonnaise, ginger, garlic, lime zest, lime juice, soy sauce, brown sugar, sesame oil, and sriracha. Stir until smooth. Set aside.

3. Prepare the Vegetables

Wash and dry all vegetables. Cut cucumber and carrots into thin strips. Chop green onions. Pick cilantro leaves from stems.

4. Soften the Rice Paper

Fill a large bowl with warm water. Dip one rice paper wrapper in water for 10-15 seconds until it starts to soften. Place on a clean, damp kitchen towel.

5. Fill the Rolls

Place a handful of spinach in the center of the rice paper. Add cucumber strips, carrot strips, green onions, cilantro, and flaked salmon on top.

6. Roll Them Up

Fold the bottom edge of rice paper over the filling. Fold in the sides, then roll tightly from bottom to top. The rice paper will stick to itself.

7. Repeat and Serve

Continue with remaining rice papers and filling. Serve immediately with dipping sauce.

Serving and Decoration

How to Serve Spinach And Salmon Salad Rolls

These fresh rolls are perfect for many occasions:

• As Lunch: Serve 2-3 rolls per person with extra dipping sauce.
• For Parties: Cut each roll in half and arrange on a platter.
• With Soup: Pair with Asian-style broth or miso soup.
• As Dinner: Serve with steamed rice and extra vegetables.
• For Picnics: Pack in containers with sauce on the side.

Storing Spinach And Salmon Salad Rolls

• Fresh Rolls: Best eaten right away but can be stored covered with damp paper towels for 2-3 hours.
• Cooked Salmon: Store leftover salmon in the fridge for 2-3 days.
• Dipping Sauce: Keep sauce in the fridge for up to 1 week.

Tips and Tricks for Success

• Keep Rice Paper Moist: Work with damp towels to prevent sticking.
• Don’t Overfill: Less filling makes rolling easier.
• Work Fast: Rice paper gets sticky quickly, so have everything ready.
• Cut Clean: Use a very sharp knife to cut rolls without tearing.
• Serve Fresh: These taste best when eaten right after making.

Nutrition

Conclusion

These Spinach And Salmon Salad Rolls are fresh, healthy, and so tasty. The mix of crisp vegetables, tender salmon, and zesty dipping sauce makes every bite perfect. They’re great for lunch, dinner, or parties. Once you try these rolls, you’ll want to make them again and again.