Salmon Spring Rolls

Fresh, light, and packed with flavor, these salmon spring rolls are one of my favorite easy dinners when I want something healthy yet filling. They’re great for warmer weather, busy weeknights, or those nights when you don’t feel like standing over the stove forever.

If you already love Vietnamese-style spring rolls (goi cuon), this version is an easy variation. Instead of the usual shrimp or pork, we’re using flaky baked salmon with rice noodles, crunchy vegetables, fresh herbs, and a good dipping sauce on the side.

You can customize these with whatever vegetables you have in the fridge, and they’re surprisingly kid-friendly, too, since everyone can build their own.

If you love easy Asian-inspired dinners like this, you should also try my Honey Garlic Shrimp Rice Bowl or Sheet Pan Teriyaki Chicken and Broccoli for another quick weeknight meal idea.

Why You’ll Love These Salmon Spring Rolls

These are the kind of meals that look impressive but are actually really simple once you get going.

• Fresh and light but still filling
• Great way to use salmon
• Easy to customize with different veggies
• Perfect for meal prep or make-your-own dinner nights
• Easy to pair with sauces and sides

They also work really well for lunch the next day if you keep the ingredients separate and roll them fresh.

Ingredient Notes

You’ll find the full ingredient list with exact measurements in the recipe card below, but here are a few helpful notes before you start.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Salmon

I like using salmon fillets for this recipe because they’re easy to bake and flake apart for the spring rolls. You can use fresh or frozen salmon. Just make sure to thaw it completely first.

After baking, I love topping the salmon with scallion oil (mo hanh), crushed peanuts, and fried scallions or onions. It adds so much flavor and texture, and honestly takes these spring rolls to another level.

Vermicelli Noodles

You can use the thin vermicelli rice noodles typically used for Vietnamese spring rolls, but my personal favorite is banh hoi because it holds together better and makes the spring rolls easier to roll.

Banh hoi is a woven rice vermicelli noodle that comes in soft sheets or bundles instead of loose strands. You can cut or fold it to fit inside the spring rolls.

It cooks quickly, usually in about 2–3 minutes. Once cooked, rinse with cold water to stop the cooking, then lightly brush each layer with oil to keep them from sticking together.

Lettuce and Herbs

Butter lettuce and green leaf lettuce both work great because they’re soft and flexible.

For herbs, I usually use mint, cilantro, or both, depending on what I have at home. Thai basil is also really good if you want more flavor.

Vegetables

This recipe is really flexible, so use whatever crunchy vegetables you already have in the fridge.

Some good options are:

• carrots
• cucumber
• avocado
• shredded cabbage
• bean sprouts
• bell peppers
• mango

I usually try to combine something crunchy, something fresh, and a few herbs for the best texture.

Dipping Sauce

I usually serve these with either Vietnamese peanut sauce or fish sauce dip (nuoc cham), depending on what I’m in the mood for.

Peanut sauce is creamy and kid-friendly, while the fish sauce dip gives it that classic sweet, salty, tangy, spicy flavor that goes really well with the salmon and herbs.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Cook the Salmon

Season the salmon with oyster sauce, pepper, garlic powder, and oil. Bake at 425°F for about 12-15 minutes or until cooked through and flaky.

Once it’s done, I like to spoon a little scallion oil over the top and sprinkle on crushed peanuts and fried onions (or shallots). It gives the salmon a ton of flavor without much extra work.

If you make salmon often, my Miso Salmon is another easy weeknight favorite.

How to Fold Spring Rolls

This is usually the part that intimidates people the most, but once you do one or two, it gets much easier. The rice paper might feel delicate at first, but it softens quickly and becomes easier to work with as you practice.

Dip the rice paper wrapper in room-temperature water for a few seconds, then place it on a flat surface. It doesn’t need to be fully softened since it will continue to soften as you add the fillings. Don’t soak it too long or it can become too sticky and tear more easily while rolling.

For the best-looking spring rolls, I like placing the lettuce, noodles, and vegetables closer to the bottom half of the wrapper. Then place the salmon more toward the middle so you can see the salmon through the rice paper once it’s rolled. It’ll let the main ingredient stand out and make the spring rolls look fresher and more colorful.

Fold the sides inward, then roll everything tightly like a burrito. Try not to overfill the wrapper or it can tear while rolling. After a couple of rolls, you’ll get the hang of how much filling works best.

Dipping Sauce Ideas

I usually serve these with either peanut sauce or nuoc cham (Vietnamese fish sauce dipping sauce). You could even do both if you’re feeding a family with different preferences.

What to Serve With Salmon Spring Rolls

These salmon spring rolls are great on their own, but you can easily turn them into a bigger meal with a few sides. I like serving them with Vietnamese Fried Rice or Crab Fried Rice if we want something more filling. They also pair really well with light sides like Korean cucumber salad, miso soup, fruit tea, or bubble tea. If you’re making these for a party, potluck, or family gathering, shrimp toast is always fun to add too.

Fresh, Easy, and So Good

These salmon spring rolls are one of those meals that feels fresh and homemade without requiring a ton of cooking. They’re fun to make, easy to customize, and perfect for busy weeknights when you want something lighter but still filling.

If you make these, let me know what vegetables or sauces you used. I always love hearing how people customize them at home. And if you’re looking for more easy recipes like this, sign up to get my free ebook, 12 Easy Asian Weeknight Dinners: Better Than Takeout Recipes You Can Make Tonight.

RECIPE