Smoked Salmon Spring Rolls

Are you dairy-free? I am going dairy-free for the next two months…and perhaps even longer per doctor’s orders. So, I get home from the doctor and what’s hanging out in my fridge? A Costco sized smoked salmon. And what do I like to eat with my smoked salmon? Cream cheese. Yes, dairy. So I got creative, made some smoked salmon spring rolls and a mustard vinaigrette to dip it in…

Pleasantly surprised with how delicious they turned out, there was a glimmer of hope that flowed over me. I already want to make them again, and hubby is asking about them, too! So I posted on Instagram and got an overwhelming amount of support…THANK YOU. It feels great to be a part of a supportive, loving community. And all the vegan ice cream and cheese suggestions will be tried…and I’m excited about it!

I love when recipes happen accidentally turn out wonderfully. I had leftover rice paper in my pantry and was use them. So get creative with this one…what veggies do you already have in your fridge? Sprouts? Carrots? Purple cabbage? It would also be delicious with some rice noodles inside!

5 from 2 votes

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Smoked Salmon Spring Rolls

Smoked salmon spring rolls with avocado, spinach, romaine, cucumber, red onion, capers, and a mustard vinaigrette.

Course Appetizer, Main, Main Course

Cuisine American, Thai

Keyword smoked salmon, spring rolls

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Calories 917 kcal

Ingredients

Spring Rolls

• 1 package rice paper wrappers
• 1 lb. smoked salmon
• 3-4 persian cucumbers sliced on a mandolin
• 1 head romaine lettuce
• 1 small bunch spinach
• 1 small red onion sliced on a mandolin
• 2 avocados sliced
• capers
• fresh herbs optional

Dressing

• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• salt and pepper
• 2 tbsp vegan mayonaisse optional

US Customary – Metric

Instructions

1. For the dressing, mix the ingredients until emulsified. I like to shake them in a jar.

2. Pour water into a shallow dish and dip the rice paper for 2-3 seconds per side. Transfer to a damp cutting board. Trust me, it sounds easier than it looks. Add 1 layer of smoked salmon, then cucumber slices, spinach, onion, avocado, capers, herbs, and romaine. They don’t all need to be the same. Gently roll like a burrito. Cover with a damp towel to keep fresh.​

Nutrition Facts

Smoked Salmon Spring Rolls

Amount Per Serving

Calories 917 Calories from Fat 423

% Daily Value*

Total Fat 47g 72%

Saturated Fat 7g 35%

Cholesterol 36mg 12%

Sodium 1675mg 70%

Potassium 1740mg 50%

Total Carbohydrates 87g 29%

Dietary Fiber 14g 56%

Sugars 4g

Protein 38g 76%

Vitamin A 438.1%

Vitamin C 56.1%

Calcium 22.6%

Iron 52.3%

* Percent Daily Values are based on a 2000 calorie diet.

My trick to rolling spring rolls is simple…don’t have high expectations, and expect that the first one will be a disaster. Also, I like to roll each one with 2 wrappers, overlapping like a Venn diagram. For some reason, it makes it easier, and then I cut them in half and they look pretty.

Aren’t these smoked salmon spring rolls just beautiful? I think they’d be a great appetizer, too. I think I’ll take some to work for lunch tomorrow!

This mustard vinaigrette is also found on my panzanella salad. Click here for the recipe to give it a try.