Smoked Salmon Spring Rolls

As the scourge of hot summer days continue, I’ve been hiding away at the beach. This has, as you can probably imagine, cut down on both my kitchen and blogging time – not that I have any reason to complain. I’ve had a gloriously relaxing couple of weeks, where my primary concern has been, when’s the next sun soaked high tide, and how long can I lazily float along this tidal creek before I’m sunk up to my knees in muck. Small beans, and a lovely escape from the latest disastrous quagmire our world has fallen into. On another positive note – I saw commercial yeast in the grocery store for the first time since March!!

Back to the spring rolls…

With the hot weather and while limiting my kitchen time, I’ve been looking for easy, fresh ways to feed myself, and have lately rediscovered veggie spring rolls. Last summer I rolled quite a few of these for work, but those were always basic veggies and mint rolled into a rice wrapper. This summer, I’ve been looking to add some more protein to the mix, and have hit upon a few simple combinations that I’d love to share with you, one of these being the Smoked Salmon Spring Roll. I’ve rolled my smoked salmon with crisp cucumbers, creamy avocado, sweet carrots, and smokey chili powder into this amazing little bite that’s perfect for packing into a cooler and toting down to the beach. It’s refreshing, it’s healthy, and it’s a nice change from the soggy sandwiches or limp, pre-dressed salads that customarily inhabit beach coolers.


  • Spring Roll Wrappers
  • Smoked Salmon (I used Trader Joe’s Smoked Everything Salmon for this batch, can’t recommend it enough)
  • sliced Avocado
  • Cucumber cut into small batons
  • grated Carrots
  • Chili Powder
  • French Dressing (or favorite Asian Dipping Sauce)


  1. Make sure you have all your veggies sliced, and mise en place ready before you start assembling your spring rolls.
  2. Fill a shallow dish with water. You want it large enough to be able to submerge your spring roll wrappers in it.
  3. Submerge your spring roll wrappers in the water for a few seconds – until it’s softens enough to bend but hasn’t gotten too sticky. It might take you a few tries to get the feel for it, but it’ll come to you with practice. The wrapper will also continue to soften as you work with it so keep that in mind.
  4. Lay the wrapper out on a clean surface, a large cutting board or a plastic plate is great.
  5. Carefully arrange your salmon and veggies into a small rectangle centered two thirds of the way down your wrapper.
    1. I placed the salmon on the bottom.
    2. Two small slices of avocado facing in, to make a small oval.
    3. The carrots resting within the avocado oval.
    4. The cucumber batons resting on top.
  6. Sprinkle a light dusting of chili powder over the veggie rectangle. Don’t over do it. You really only want a small pinch.
  7. Draw the sides tight over the shorter edges of the rectangle to overlap slightly in the middle. Think of it almost like wrapping a burrito.
  8. Pull the shorter end of the wrapper tightly over the rectangle.
  9. Roll the rectangle till the rest of the wrapper has been sealed over. Again, think burrito. This is also one of those skills that gets better with practice. My sister is a wiz at rolling spring rolls (she easily puts me to shame), and she chalks it up the college years she spent working at Moe’s.
  10. Dunk in dipping sauce, and enjoy!

2 Comments Add yours

  1. I love this combination of flavours!

    Liked by 1 person

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