Smoked salmon spring rolls are a quick and easy light recipe you can have ready in minutes! Great for those on low carb diets or for when you just don’t feel like bread or a tortilla.
One day, while chatting with a friend, she mentioned that she uses spring roll wrappers to make easy lunches for her and the kids. Since at the time I thought I could survive on a low carb diet (ahahahaha), I thought I’d try. Low carb and I have since parted ways, but my love of the spring roll as an easy meal has remained. There’s something about the colors, the flavors, and the great mix of textures that works so well!
I’m sharing a recipe for smoked salmon spring rolls with you now, but feel free to get creative! Smoked salmon spring rolls are only one option. The sauce and quick pickled onions work just as well with something like turkey. And of course, you can always use the filling from my always-popular spicy tuna wraps instead. You’ll notice a few similarities between the recipes. Variety is amazing, but sometimes it’s nice to have consistency,
Smoked salmon spring rolls require just a little bit of thinking ahead because you do need to make the pickled onions in advance. It’s only about 30 minutes in advance, but still. When I know I’d like to make some in a given week, I take a few minutes and prep over the weekend. Quick pickled onions last a little bit in the refrigerator, so they’re a great ingredient to make ahead.
You’ll also notice that the sauce is just made by mixing pre-made items you already have in your kitchen. As much as a proper aioli would be delicious, I’m all for shortcuts when needed. With approximately 5 minutes to make lunch any given weekday, shortcuts are needed. Choose your kitchen time investments wisely, darlings.
Spring rolls are best enjoyed freshly made. The Godfather has tried packing these for meals, but you have to be sure the wrappers don’t touch or they will fuse together in the time between packing and lunch. Be sure your lettuce is dry, and shake of excess moisture from the onions. I also like to keep my sauce either on the side or closer to the middle of the roll. You’ll see in the photos I spread it just over the salmon. Keeping high-moisture content ingredients away from the wrapper skin helps.
I hope you enjoy this smoked salmon spring roll recipe! As we transition back to school from our summer routine, it’s nice to keep a few easy recipes on hand for quick weekday meals.
- 1 medium red onion
- 3 cups boiling water
- 3/4 cup apple cider vinegar or other mild vinegar
- 1/2 teaspoon kosher salt
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha or hot sauce of your choice
- 8 spring roll wrappers
- 1 pound smoked salmon
- 2 cups lettuce
- 1 avocado
Bring the water to a boil while you slice the onion.
Slice the onion by cutting off the ends, then cutting the onion in half. Remove the paper outer layers and then cut each half into thin crescent rounds, about a 1/4 inch. Place in a fine mesh sieve or colander in the sink.
Slowly pour the boiling water over the onions to quickly "blanch" them. Then place the onions in a small glass bowl or a pint glass jar. Sprinkle the salt and then pour in the vinegar.
Cover the jar, give it a few good shakes, and then refrigerate at least 30 minutes. This will keep a few weeks in the fridge, you'll have more than you need for 1 round of this recipe.
Quickly stir together the spicy mayo ingredients. Set aside. Slice the avocado.
Take a spring roll wrapper and place in a shallow dish filled with water (or briefly run under cool water in the sink). Place on a clean cutting board.
Layer the smoked salmon, a small amount of spicy mayo, lettuce, and avocado on the lower center portion of the spring roll.
Fold in the sides of the spring roll and roll up. Repeat for the remaining rolls.
Cut the rolls in half if desired. 2 rolls per serving. Serve immediately. Enjoy!