These crispy salmon spring rolls are made with rice paper for a naturally gluten-free twist on the classic—and they’re unbelievably good.
Salmon Spring Rolls
You have to try these crispy salmon rice paper spring rolls! I had them for dinner, then reheated the leftovers for lunch—and honestly, I couldn’t get enough. The filling reminds me of my egg roll bowls, but with tender strips of salmon wrapped in golden, crackly rice paper. So good! The salmon cooks when you sear the spring rolls, which steams the fish, making it super juicy. They aren’t hard to make either–you just have to handle the wet rice paper carefully so they don’t tear or stick to each other. You may also love these Shrimp Summer Rolls or Shrimp Egg Rolls for more traditional rolls.
Why You’ll Love Them!
I love rice paper and was craving something with salmon for lunch, so I experimented with making these fresh salmon spring rolls. I loved how they turned out!
- Simple to Make: Don’t be intimidated by the rice paper wrappers! Once you do one or two, you’ll get the hang of rolling them.
- Crispy Perfection: Searing the spring rolls creates the best crispy texture and the most tender salmon.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, dairy-free
Ingredients You’ll Need
Here are the ingredients for these easy salmon spring rolls. See the recipe card below for the exact measurements.
- Aromatics: Garlic and ginger (fresh or dried) for flavor
- Vegetables: Sliced shiitake mushrooms and vegetable slaw, like cabbage or broccoli slaw
- Soy Sauce and Agave (or honey, sugar, or monk fruit) flavor the vegetable filling.
- Salmon: Cut a filet into 1-inch strips.
- Rice Paper Wrappers become soft and pliable when placed in water.
- Spring Roll Dipping Sauce: Sesame oil, ginger, soy sauce, agave, sriracha, rice vinegar
How to Make Rice Paper Salmon Spring Rolls
Pro tip for using the rice paper wrappers: I found using a damp, clean kitchen towel as my surface worked perfectly and made the rice paper easy to work with. See the recipe card at the bottom for printable directions.
- Make the Spring Roll Sauce: Whisk the remaining sesame oil, ginger, soy sauce, sweetener, sriracha, and rice vinegar in a small bowl.
- Cook the Vegetables: In a skillet and add the sesame oil, garlic and ginger. Then add the mushrooms and cook until browned, followed by the slaw. After a few minutes, pour in the soy sauce and agave, cooking until sticky and caramelized. Transfer to a shallow dish to cool completely, and wipe the pan clean.
- How to Roll Spring Rolls: Dip a wrapper in warm water until pliable. Place it on a damp towel, add a strip of salmon, and top with the vegetable filling. Roll it like a burrito and place it seam-side down in a skillet on medium-low heat.
- Sear the spring rolls for 4 to 5 minutes on each side.
Variations
- Fish: Swap salmon with tuna, or if you’re vegetarian, use tofu.
- Don’t like mushrooms? Try it with diced zucchini or bell pepper.
- Keep It Mild: Omit the sriracha from the sauce.
Serving Suggestions
These salmon spring rolls are great as an appetizer or lunch, but if you want to eat them for dinner, pair them with a veggie side dish:
Storage
- Refrigerate the salmon spring rolls in an airtight container for 3 days.
- Reheat them in a skillet or air fryer until warm.
Yield: 3 servings
Serving Size: 3 rolls with dipping sauce
- 1 tablespoon sesame oil, divided
- 2 cloves garlic
- ½ tablespoon chopped ginger, or ½ teaspoon dried ginger, divided
- 2 cups sliced shiitake mushrooms
- 10 oz bag vegetable slaw, ~3 cups
- ¼ cup gluten-free tamari or low-sodium soy sauce, divided
- 2 teaspoons agave sweetener, or honey, sugar, monkfruit, divided
- 2 teaspoons sriracha
- ½ tablespoon rice vinegar
- 8 ounce filet salmon, cut into 9 1-inch strips
- 9 rice paper spring roll wrappers
- warm water
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Heat sesame oil over medium low in a large skillet; add garlic and ginger. Cook until aromatic, 1 minute. Add mushrooms, stir and cover so they release some of their moisture, 2-3 minutes. Uncover and cook, stirring until browned, 3 to 4 minutes.
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Add veggie slaw and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until sticky and caramelized.
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Transfer to a shallow dish and cool completely. Wipe out the pan while it is still warm.
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While filling cools, prepare dipping sauce: In a small bowl combine remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar.
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Roll the spring rolls: Spray the same pan with cooking spray and keep on medium-low heat. Working individually, dip a spring roll wrapper in warm water until it is pliable, 30 to 45 seconds. Lay on a clean surface, I found a damp clean towel works well. Add one strip of salmon in the center and top with two heaping tablespoons of chilled vegetable filling. Roll like a burrito, folding in the sides after the first rollover. Sear, seam side down– which should, in turn, also be the side that the salmon is on.
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Sear until crisp, 4-5 minutes per side. Try to avoid letting the rolls touch each other while in the pan, this could cause them to rip!
Last Step:
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- Yields: 9 rolls and ⅓ cup dipping sauce
- Pro Tip: I found using a damp clean kitchen towel as my surface worked perfectly and made the rice paper easy to work with.
Serving: 3 rolls with dipping sauce, Calories: 353.5 kcal, Carbohydrates: 43 g, Protein: 24 g, Fat: 10.5 g, Saturated Fat: 1.5 g, Cholesterol: 48.5 mg, Sodium: 1044.5 mg, Fiber: 4.5 g, Sugar: 8.5 g
More Asian Salmon Recipes You’ll Love
For more dinner ideas, check out my Seafood Recipes collection, plus these five delicious salmon recipes to inspire your next meal!
If you make this healthy salmon spring roll recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
