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Avocado Salmon Thai Spring Rolls

Posted Mar 27 2014 5:58pm

Being a food-blogger is really hard when you don’t have a well equipped kitchen or good lighting in your flat. Moving abroad to France I went already close to 3 months without a baking oven and taking pretty pictures of my food is only possible between noon and 2 pm. Being a full-time student I am rarely home to use those hours of good lighting and even though I prepare and cook most of my meals, they tend to be repetitive and uninspired, or at least I felt so. While working on my post on Plant-Based eating I remembered to take a few pictures of a recent lunch of mine: Avocado Salmon Thai Spring Rolls. I make them at least twice every week and have never thought of writing a recipe post on them. But since I already took the pictures, I thought: why not share this incredibly useful recipe.

avocado salmon thai spring roll

So why do I love Thai Spring Rolls so much? Firstly, they make it easy to get a good amount of salad into your regular diet. Based on leafy greens and additional vegetables like carrots and zucchini, you can add a few taste-adding ingredients as salmon, avocado, lemon, herbs, sriracha and it makes for a delicious, satisfying and very healthy meal. Secondly, they are such a good food to grab and go. I love to make myself a bunch of spring rolls in the evening, store them in the fridge and take them for office/university-lunch with me the next day. No need to worry about a fork or how to fit a lunch box into your purse – they can be simply wrapped in plastic foil and eaten with your hands.

avocado salmon thai spring roll

Avocado Salmon Thai Spring Rolls

Total Time: 15 minutes

Yield: 2 portions

Avocado Salmon Thai Spring Rolls


  • 8 rice paper sheets
  • 1/2 zucchini
  • 1 carrot
  • 3 cups spinach (or other leafy greens)
  • 1/2 avocado
  • 1/4 cup smoked salmon
  • 1/2 lemon
  • fresh cilantro
  • sriracha *optional


  1. Prepare vegetables: peel zucchini and carrots in ribbons (or slice in fine stripes). Cut slices of avocado and twitch cilantro leaves from their stems. Cut up the smoked salmon and heat in microwave for 20 seconds (skip this step if you would like to use as is).
  2. Soak one sheet of rice paper in water for 1-2 minutes. Drain and place on a plate. Start making a thick line of salad at one end, add zucchini and carrot ribbons, place avocado, salmon and cilantro on top. Squeeze some lemon on top and season with sriracha.
  3. Start rolling up the rice paper very tightly from one end, tuck over the left and right side of the sheet, finish rolling up. Set aside and take the next sheet of rice paper.
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Copyright © 2014 With An Open Mind

The first key of making this dish is to take your time with rolling, since the tighter you roll them, the prettier and more stable the spring rolls turn out. I mentioned that the sriracha is optional, but I really don’t think so. Only omit it if you cannot stand spicy sauces – you could try using some cubed sweet mango instead, which I also really like to use in my spring rolls, if I have a high quality fruit at hand. (Which happens way too seldom here in Europe.) Overall I love making Thai Spring Rolls for their freshness and versatility. If you are not so much of a fish fan, you might prefer my minced meat and chili almond sauce version . Or just skip the meat and fish and use some tofu or more veggies for a vegetarian version of this dish. The opportunities are endless and I rarely end up making the same filling twice, since I mostly use what I have at hand. 

avocado salmon thai spring roll

Then again avocado and salmon is one of my favorite food pairings – you can ask everyone who has eaten Sushi with me before – and I love how the creaminess of the avocado counteracts the saltiness of the salmon in the spring roll. Though I usually use cucumber instead of zucchini, I kind of preferred the later this time, due to the special subtle creaminess it brings to the dish, especially when sliced very thinly. Which really is the second key when it comes to Thai spring rolls. Working with raw ingredients you want to avoid chewing your teeth out on thick, hard carrot sticks or create a very dominant zucchini flavor by slicing them too roughly. The flavors come together in a nice balance when every single ingredient is thin and the ratios of the vegetables are equal. 

So here you go: that is pretty much all the wisdom I got on making Thai spring rolls. As fancy as they might look, they are actually an easy to prepare, cheap lunch or dinner option and also a great way to make children (or boyfriends, or adult brothers) eat vegetables. 

Are you a fan of Thai food? Ever attempted to make your own Thai Spring Rolls? What are your favorite fillings?

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