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Fun Summer Rolls | Spicy Salmon with Wasabi Jalapeno Mayonnaise & Sriracha Dipping Sauce

When long winded elaborate dinners are the last thing on our mind, these rolls are the answer. Plus they scream summer!

Not only do these refreshing summery bites call to our love for salmon but the wonderful medley of flavors, honest and un-fussy rejuvenate my taste buds in a way few things can.

Here's a fun add-in but only if you find very yellow and wrinkles Vietnamese mangoes because then you know they are sweet - thinly sliced and added in with the avocado, these would make a lovely addition. Skip the radishes if you add the mangoes.

Not to mention these are down right healthful and perfect for the clammy 83. deg. days that seems to be here to stay.



Recipe for

Fun Summer Rolls | Spicy Salmon with Wasabi Jalapeno Mayonnaise & Sriracha Dipping Sauce

Shopping list

Makes 8-10 summer rolls

8-10 sheets 'Bang Trang' or similar brand Vietnamese rice paper

1 lb fresh Atlantic salmon fillet

1/2 English cucumber

3-4 radishes

1 cup fresh cilantro leaves

5 green onions

1/2 large ripe California avocado

Wasabi sauce:

1/2 Jalapeno pepper

3 tbs mayonnaise

1 tsp wasabi powder.

Dipping sauce:

1/4 cup Ponzu

1 tbsp. Mirin cooking rice wine

1 tsp Sriracha

2 tbsp. honey

1/2 tbsp. sesame oil

1/4 tsp black ground pepper

1/2" fresh ginger root


Salmon: Freeze the salmon on a plate for 15 minutes.

Wasabi sauce: In a bowl combine the mayonnaise, wasabi powder and the jalapeno. Stir to combine. Refrigerate till needed.

Dipping sauce: Place all the ingredients in a bowl and whisk to combine. Leave at room temperature till ready to serve.

Meanwhile prepare the other ingredients :

Radishes - Using the thinnest setting on a mandolin, slice and set aside

Green onions - Cut and discard root ends. Thinly slice on a diagonal and set aside.

Cucumber - Cut into 1/8" thick circles. Do not peel. Then stack 4-5 slices and cut into 1/8" thick strips. Repeat till all the cucumber has been cut.

Avocado - Peel, discard the seed and thinly slice into 8 slices.

Cilantro - Discard thick stalks and retain the leaves on slender stalks, leaving as is.

Jalapeno - Halve, de-seed and cut into thin slices. Then cut cross-wise to finely chop. Thoroughly wash hands with soap and water after, to get rid of chili oils. 


Remove the chilled salmon from the freezer and on a clean cutting board, slice the entire salmon fillet into 1/8" thick slices on an slight angle.

In a flat dish pour warm water and gather all the ingredients surrounding a clean surface area like a cutting board or butcher block.

Place 1 rice paper into the warm water. Count to 3 and flip over and count to 3.

Remove the rice paper from the warm water - do not wait for the paper to soften.

Pat dry the rice paper with a clean kitchen paper towel (you will see that the paper has softened)

Place 3 strip of salmon at the bottom third of the rice paper at a diagonal.

Layer as follows - some radishes, green onions, cucumber, 3# dollops of 1/2 tsp mayonnaise spread along the length, 1 avocado slice, and 2 sprigs of cilantro.

Cook's Note: Use less filling than you think you should, if you over stuff the wrapper it will tear.

Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once.  Tuck in the sides and keep rolling tight as you go till you get to the very end. Place the summer roll on a platter or plate.

Continue till all the summer rolls are prepared.

Tightly cover with plastic cling wrap and place in the refrigerator for at least an hour. 

Serve the rolls chilled with the dipping sauce. The rolls look really pretty if you serve them on a plate cut at a diagonal. Arrange on each plate, 2 per person.



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