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Fresh citrus salmon spring rolls

Serves   4
Prep time: 6 hours 15 mins
Cooking time: 10 mins

"My Salmon Spring Rolls are inspired by Vietnamese Fresh Spring Rolls. They’re made with Norway cured Salmon, have a strong flavour and are the best as a starter.”





  • 10 sheets rice paper (aprrox 20cm diameter)
  • 2 tbsp water
  • 2 tbsp sweet chilli sauce (for dipping)
  • Filling: (mix together in a bowl)
  • 200g salmon skin off, bone off, sliced finely (sashimi style)
  • coriander leaves (optional) half handful.
  • 1 teaspoon salt
  • 1 teaspoon castor sugar
  • 1 lime
  • 1/2 orange zest
  • 1 red onion, sliced finely
  • 4 Lettuce leaves, shredded


  1. Half-fill a shallow dish with warm water. Place 1 rice paper round in water until soft. Place on work surface.
  2. Top with filling mixture and Roll up, folding in edges to enclose filling, use the water to make it stick. 
  3. Cover roll with damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and filling to make 10 rolls.

Tip: Refrigerate rolls in airtight containers.