Smoked Salmon Salad Rolls

Small cut pieces of salad rolls next to dipping sauce.

5 from 10 votes

Smoked salmon salad rolls you eat with your hands or easily turn into sushi. Made with spinach, cucumber, red onion, and served with a creamy basil citrus dressing.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Main, Main Course

Cuisine: American, Thai

Diet: Gluten Free, Kosher

Servings:

Calories: 917kcal

Author: Candice Walker

Equipment

Ingredients

Smoked Salmon Rolls

12 rice paper sheets
6 oz. smoked salmon
4 persian cucumbers sliced on a mandolin
1 head romaine lettuce
1 lb. spinach
1 small red onion sliced on a mandolin
2 avocados sliced
fresh basil optional

Creamy Basil Citrus Dressing

½ cup vegan Mayonnaise
3 scallions
½ cup fresh basil leaves only
2 tbsp orange juice freshly squeezed preferred
1 clove garlic
¾ tsp ponzu
½ tsp Dijon mustard
½ tsp sea salt
¼ tsp black pepper

US Customary - Metric

Instructions

For the dressing, food process all the ingredients until emulsified.
Pour some water into a shallow dish and dip the rice paper in the water for about 5 seconds per side until it becomes pliable, but isn't completely soggy. Then, transfer the damp rice paper to a damp cutting board or table surface.
On top of the rice paper, add 1 layer of smoked salmon, then the cucumber slices, spinach, onion, avocado, basil, and romaine.
Next, gently roll the smoked salmon roll up like a burrito. You can serve them as is, or cut them into smaller bitsize pieces. You can top each one with a little roe for added pizazz.

Notes

If it's your first time rolling rice paper, my advice is to try not to have too-high expectations until you get the hang of it, and do expect that the first one will likely tear.

My trick is to roll each one with 2 wrappers, overlapping like a Venn diagram. For some reason, it makes it much easier to capture all the filling and roll. Then I cut them in half and they look really pretty.

Usually, when I make these, we enjoy eating them with our hands by cutting them in half and dipping them in the dressing. Sometimes, I like cutting them into sushi-sized pieces, about 1 ½-inches, topping them with fish eggs, and eating them with chopsticks (below).

Nutrition