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Salmon Belly Spring Rolls

Recipe inspired by Chef Kristen of Garlic and Chives. You can either saute, deep fry or even bake the salmon belly. We prefer deep fry for the most crispy texture. Skin on or off is up to you, but leaving the skin on keeps the meat intact better. We even improvised and added a nori strip, entirely up to you.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: salmon, spring roll
Servings: 4 servings
Calories: 768kcal
Author: Hong and Kim



  • 8 salmon belly roughly 5 x 1 inch strips
  • 2 tbsp oyster sauce
  • 1 ts sesame oil


  • 8 spring roll rice paper wrappers
  • 1.5 cup leaf lettuce coarsely chopped
  • 1/2 cup Vietnamese herbs mint, basil, roughly chopped
  • 1 cucumber cut same size as salmon belly, about 5 inch strips
  • 1/2 cup pickled carrots and daikon

Crunchy egg roll wrapper

  • 8 wheat egg roll wrappers 6" square, optional
  • 1 ts tapioca starch or corn starch
  • 1 tbs water

Dipping Sauce

  • 1/4 cup tamarind concentrate
  • 1/4 cup sugar
  • 2 tbs fish sauce
  • 2 cloves minced garlic
  • Optional mince chile


  • Marinade the salmon belly with oyster sauce and sesame oil for at 10- 20 min.
  • Meanwhile, make the crunchy egg roll wrapper. Form a paste by combining tapioca starch and water in small bowl. Roll the square wrappers into tight cigar shape and seal with tapioca paste. Deep fry until crispy, drain on paper towels and set aside.
  • Make the tamarind dipping sauce by combining tamarind, sugar, fish sauce, garlic and mix well. Top with minced chiles and set aside.
  • Deep fry or pan fry the salmon belly until golden brown. When cool to the touch, roll into spring roll wraps using your desired greens, herbs, cucumber, pickled carrots and daikon. Serve immediately with tamarind dipping sauce.


The sauce can be made 1-2 days in advance. The crunchy egg roll wraps can be rolled and frozen and fried straight from frozen. 


Sodium: 1477mg | Calcium: 111mg | Vitamin C: 5mg | Vitamin A: 1216IU | Sugar: 18g | Fiber: 3g | Potassium: 1945mg | Cholesterol: 193mg | Calories: 768kcal | Saturated Fat: 4g | Fat: 24g | Protein: 75g | Carbohydrates: 58g | Iron: 6mg
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