salmon vietnamise summer rolls with carrot spinach and cabbage

Vietnamese Salmon Summer Rolls

Course: Snack
Cuisine: Vietnamese
Keyword: asian, dairy-free, gluten-free, rolls, salmon
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Author: The Petite Cook
Bright, fresh and super nutritious, these Vietnamese Salmon Summer Rolls are gluten-free, dairy-free and ready in just 15 mins!
Print Recipe


  • 4 skin-on steamed salmon fillets ( I used The Saucy Fish Co.’s steamed salmon fillets) (125 gr each)
  • 3 carrots
  • ½ purple cabbage
  • 100 gr baby spinach leaves
  • 10 rice paper wraps
  • To serve:
  • 1 cup lime & coriander dressing or your favourite sauce
  • 2 limes cut into wedges


  • Start by prepping all the veggies. Finely slice the cabbage, peel the carrots and cut into thin matchsticks, and set both veggies aside.
  • Remove the skin from the salmon and cut into small chunks, and set aside.
  • Pour very warm water in a large bowl. Dip rice paper wrap in the water for 10-15 sec and then spread it gently on a clean cutting board.
  • On one side of the wet rice paper wrap, layer few spinach leaves, 4-5 carrot matchsticks and few slices of cabbage. Top with salmon chunks and brush with a little lime & coriander dressing, or your favourite sauce.
  • Roll the bottom of the rice paper over the salmon & veggies, then fold in the left and right side, and continue to fold over and roll until your summer roll is sealed.
  • Repeat the method for each roll.
  • Serve immediately with lime wedges and lime & coriander dressing (or your favourite sauce) on the side.