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salmon vietnamise summer rolls with carrot spinach and cabbage

Vietnamese Salmon Summer Rolls

Course: Snack
Cuisine: Vietnamese
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 349kcal
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 (125 gr each)
  • 3 carrots
  • ½ purple cabbage
  • 100 g 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.



Calories: 349kcal | Carbohydrates: 32g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 341mg | Potassium: 1130mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8981IU | Vitamin C: 56mg | Calcium: 104mg | Iron: 4mg