How to make poke spring rolls, a fresh twist on classic spring rolls and inspired by poke bowls! This was actually my first recipe I created for Taste of Home. They really helped push my creative ideas, and I love how the colors turned out in this recipe. It was nice finally getting a whole team of eyes to review my content and give feedback!

The filling combines sushi-grade salmon and tuna with edamame, green onions, and a savory sauce, giving you all the flavors of poke in handheld form. Fresh spring roll vegetables like cucumber, carrot, daikon, and avocado are added along with rice paper to wrap everything up!

This is a great recipe to make if you’re looking for a no-cook appetizer or light meal that sounds impressive but is simple to prepare. Perfect for gatherings, summer meals, or when you want something fresh.

Poke Spring Rolls

Poke spring rolls are a fresh, no-cook appetizer made with sushi-grade fish, fresh vegetables, and rice paper wrappers. It’s easy, fun to assemble, and perfect for warm weather.

Print Recipe

Prep Time 15

Total Time 15

Course Appetizer

Cuisine Fusion

Servings people

Start Cooking

Ingredients

Sauce

3 Tbsp ponzu soy sauce
1 Tbsp rice vinegar
1-1/2 tsp soy sauce
1 tsp sesame oil

Spring rolls

⅓ lb sushi grade salmon, cut into ½“ pieces
⅓ lb sushi grade ahi tuna, cut into ½“ pieces
¾ cup shelled edamame
½ cup thinly sliced green onions
Sesame seeds, to taste
6 rice paper sheets, 8 inches
2 Persian cucumbers, sliced
1-2 medium ripe avocadoes, peeled and sliced
⅓ pickled carrot and daikon

Get Recipe Ingredients

Instructions
Start Cooking

In a small bowl, combine all the sauce ingredients and mix well. Set aside.
3 Tbsp ponzu soy sauce, 1 Tbsp rice vinegar, 1-1/2 tsp soy sauce, 1 tsp sesame oil
In a large bowl, combine the salmon, tuna, edamame, green onions, and half of the prepared sauce. Gently toss to coat, then sprinkle with sesame seeds to taste.
⅓ lb sushi grade salmon, ⅓ lb sushi grade ahi tuna, ¾ cup shelled edamame, Sesame seeds, ½ cup thinly sliced green onions
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds, then let excess water drip off.
6 rice paper sheets
Place the softened wrapper on a clean, flat surface. Spoon the fish mixture across the bottom third of the wrapper. Layer the cucumber, avocado, carrot, and daikon on top.
2 Persian cucumbers, 1-2 medium ripe avocadoes, ⅓ pickled carrot and daikon
Fold in both sides of the wrapper, then fold the bottom over the filling and roll tightly into a spring roll. Repeat with remaining ingredients.
Serve immediately with the remaining sauce on the side.

Notes

Make sure to eat sashimi within 2 hours!

Keyword Nutrition, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

More >