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:
- Green salad with Asian Carrot Ginger Dressing
- Spicy Garlic Edamame
- Asian Slaw with Mango
Storage
- Refrigerate the salmon spring rolls in an airtight container for 3 days.
- Reheat them in a skillet or air fryer until warm.
Pan-Seared Salmon Spring Rolls
Ingredients
- 1 tablespoon sesame oil, divided
- 2 cloves garlic
- ½ tablespoon chopped ginger, or ½ teaspoon dried ginger, divided
- 2 cups shiitake mushrooms, sliced
- 10 oz bag vegetable slaw, about 3 cups
- ¼ cup gluten-free tamari, or low-sodium soy sauce, divided
- 2 teaspoons agave, 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
Instructions
- 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.
- Add veggie slaw and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until sticky and caramelized.
- Transfer to a shallow dish and cool completely. Wipe out the pan while it is still warm.
- While filling cools, prepare dipping sauce: In a small bowl combine remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar.
- 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.
- 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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 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.
- Don’t let the spring rolls tough when cooking, they will stick to each other.
- Share your photos on the Skinnytaste Community!
Nutrition
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!
- Asian Salmon Bowl
- Air Fryer Salmon with Maple Soy
- Honey Sriracha Roasted Salmon Rice Bowls
- Miso Salmon
- Honey Teriyaki Salmon
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!
Have made many vegetable rolls so was very interested in this recipe. However the rolls fell apart when cooking. They were rolled tightly but thought maybe I should double wrap them? Very tasty though.
I have the rice paper from something else, but my salmon is canned. Do you think this would work?
I made these with my daughter, absolutely delicious! It was my first time working with the spring roll wrappers, the video posted with the recipe helped immensely. I will definitely be making this again!
I love family cooking time!♥
I’m reading through the recipe before I make it–yay me!–and I don’t see how you want the garlic prepared. Minced? Sliced? Diced? Grated?
And I agree with another follower who asked about the divided liquids. Most other recipes will tell you how much you used & then they’ll say, ‘Use the remaining___.’ So, a little more direction, please.
I followed the directions exactly and yet the rice wraps ripped apart. They tasted great but presentation was not good. I think more oil was necessary in the pan for crisping rolls. I think they were time consuming to make (~90 minutes).
This was one of the few recipes that I pretty much failed at and probably won’t repeat since it’s time consuming and requires undistracted attention. I did like the salmon addition and the fish was cooked nicely and they tasted good. They even looked pretty, but my rice paper ended up chewy. We ended up pulling the contents out and discarding the wrapping. Maybe I cooked them too long? It was fun learning how to use the rice paper. I may make some traditional spring rolls with my left over paper.
These are great, however the instructions don’t divide out the sesame oil, sweetener, and ginger. I had to guess. They ARE a lot of work, but some of the prep could be done earlier in the day or day before 0 the veggies! Also, great tip on the damp towel. I laid my first few on a cutting board and the stuck and fell apart when I tried to move them. Next time I will know better!
Can you give the measurements of the divided amounts of sesame oil, soy , honey and ginger?
Well this sure was a different one for me. I’ve ate plenty of spring rolls but never made them before. The recipe is definitely time consuming, but worth it. Lots of flavors. The salmon was excellent. Mine definitely did not turn out as pretty as skinnytaste’s. I probably wouldn’t make them again, no fault of the recipe. Just seemed like a lot of work and I think now I have enough guts to try and make traditional spring rolls.
Do you think this would work okay with cod instead of salmon?
Made these springrolls tonight. The filling is flavorful, but I just wasn’t crazy about the salmon in it. Next time I’ll probably use pork tenderloin or even shrimp.
I love so many of your recipes! I would like to see a complete video showing how you put this all together? The salmon strips are 1” wide and how long?
You got it, I just added this to the post.
I love this recipe ut was nice and light. I did made my own little changes like I did not use Sriracha because I don’t like spicy and I did cook my salmon a little and add a little extra honey to my sauce and unfortunately, I made my rolls way too big. I wish I had practice Before I just kept going, but regardless of the size they still came out really good and I would do it again, but just smaller rolls
These look delicious!! Just one–probably stupid–question. Does the salmon just cook while you’re searing the whole spring roll? Or does it need to be cooked beforehand? Thank you!
Yes! Doesn’t seem long enough for the salmon to cook so I had the same question…
It is! See video above
The salmon cooks when you sear the spring rolls, which steams the fish, making it super juicy.
I just added a video, it cooks when you sear it, and comes out super tender and juicy!
How are the ingredients supposed to be divided (ginger, soy sauce, sweetener)? Half for the filling, half for the sauce? It doesn’t say.
I read it as once it said divided in the list of ingredients, I took it as half and half …to be used like that. Hope that helps
I just used half for the cooking part and the rest for the sauce!