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Wrapped in delicate rice paper, these Spinach and Salmon Salad Rolls blend pan-seared salmon, crunchy cucumber, carrots, and fresh spinach for a balanced bite. Lively green onions and cilantro transform each roll, while a drizzle of ginger-lime mayo and a side of savory soy dipping sauce brighten every flavor. Easy customizations abound: swap in shrimp, tofu, or leftover chicken, or mix up the vegetables based on what you have. Experiment with creamy dressings or vibrant herbs for endless variety. Serve these rolls halved for a refreshing entrée or a colorful starter at your next gathering. This Summer Recipe is perfect for warm days.

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.

Why You’ll Love This Spinach and Salmon Salad Rolls

These Spinach and Salmon Salad Rolls are a delightful Summer Recipe:

Accessible Ingredients: Uses pantry staples and market-fresh produce.
Meal Prep Friendly: Ideal for picnics, gatherings, or quick lunches.
Nutrient-Packed: High in protein, omega-3s, and vibrant veggies.
Flavorful Sauces: Dipping and drizzling sauces add zest with ease.
Fun to Make: A hands-on dish that’s a hit with family and friends.

Ingredients for Spinach and Salmon Salad Rolls

Here’s what you’ll need to make Spinach and Salmon Salad Rolls (makes 8 rolls):

8 oz fresh salmon fillets
2 tbsp olive oil
8 rice paper wrappers
2 cups baby spinach leaves
1 English cucumber, cut into matchsticks
2 medium carrots, peeled and julienned
4 green onions, cut into 5-inch batons
½ cup fresh cilantro sprigs
¼ cup mayonnaise
1 tsp grated fresh ginger
1 garlic clove, minced
Zest and juice of 1 lime
¼ cup soy sauce
1 tbsp brown sugar
1 tsp sesame oil
1 tsp sriracha or hot sauce
Salt and freshly ground black pepper, to taste

Ingredient Tips:

Salmon: Choose firm, glossy, wild-caught fillets for best flavor.
Rice Paper: Ensure wrappers are pliable; store in a dry place.
Spinach: Use fresh, bright green leaves for color and nutrients.
Cucumber: No peeling needed; matchsticks add crisp texture.
Soy Sauce: Opt for gluten-free if needed for dietary preferences.

Directions for Spinach and Salmon Salad Rolls

Ready to roll up some fresh flavors? Let’s dive in!

Sear Salmon

I pat 8 oz salmon fillets dry and season with salt and pepper. I heat 2 tbsp olive oil in a skillet over medium heat, cook the fillets for 2–3 minutes per side until just opaque and flaky, then cool completely on a plate to keep rolls crisp.

Prep Fillings

I cut 1 cucumber into 2½-inch matchsticks and julienne 2 carrots.
I slice 4 green onions into 5-inch batons, splitting thick white parts.
I wash 2 cups baby spinach and ½ cup cilantro sprigs, drying them well.

Make Sauces

For the drizzle, I mix ¼ cup mayonnaise with 1 tsp grated ginger, 1 minced garlic clove, and zest and juice of 1 lime.
For the dip, I combine ¼ cup soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and 1 tsp sriracha until sugar dissolves.

Assemble Rolls

I fill a large bowl with warm water, dip a rice paper wrapper for 5 seconds until soft, and lay it on a damp towel.
I layer spinach, cucumber, carrot, green onion, cilantro, and flaked salmon in the center, fold the sides over, and roll tightly from the bottom.
I repeat for 8 rolls.

Slice and Serve

I slice each roll diagonally with a sharp knife, fan them on a platter, and serve with bowls of dipping sauce and ginger-lime drizzle for this vibrant Summer Recipe.

Prep and Timing

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 rolls
Calories: ~150 kcal per roll
Macros per Serving: 15g carbs, 8g protein, 7g fat, 2g fiber

Variations for Spinach and Salmon Salad Rolls

I love switching up these Spinach and Salmon Salad Rolls:

Protein Swap: Use shrimp, tofu, chicken, or hard-boiled eggs instead of salmon.
Greens Twist: Try arugula or lettuce in place of spinach for a peppery kick.
Veggie Add-Ins: Add avocado, sweet peppers, or sprouts for extra crunch.
Sauce Alternatives: Swap dipping sauce for Thai sweet chili or peanut sauce.
Vegan Option: Use vegan mayo and tofu for a plant-based version.

Storage

I wrap Spinach and Salmon Salad Rolls tightly in plastic wrap and refrigerate for up to 1 day, layering with parchment to prevent sticking. I slice just before serving to keep edges moist. Sauces stay fresh in airtight containers in the fridge for up to 3 days. Freezing isn’t recommended due to the fresh veggies and rice paper.

FAQs About Spinach and Salmon Salad Rolls

How can I keep rice paper from sticking when making Spinach and Salmon Salad Rolls?
I dip rice paper briefly in water and work on a damp towel, rolling immediately to avoid sticking.

Can I substitute the salmon with other proteins?
Yes, I use shrimp, tofu, chicken, or eggs for delicious Spinach and Salmon Salad Rolls.

What vegetables work well inside the rolls?
I stick with spinach, cucumber, and carrots, but peppers, avocado, or sprouts add great variety.

Can I prepare these rolls ahead of time?
Yes, I make them a few hours ahead, cover with a damp towel, and refrigerate to keep fresh.

What are easy sauce alternatives for this Summer Recipe?
I try Thai sweet chili, peanut sauce, or soy sauce with lime for quick, tasty dips.

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Conclusion

Spinach and Salmon Salad Rolls are a versatile and delightful dish that caters to various tastes with their fresh ingredients and bold flavors. With their simple preparation and vibrant presentation, they’re a perfect Summer Recipe for any occasion.