• ¼ head purple cabbage

  • ½  lg. orange carrot 

  • ½ yellow bell pepper

  • ½ red bell pepper

  • 1 small avocado, thinly sliced 

  • ½ cup kale microgreens 

  • 8 oz salmon fillet

  • 8 sheets of Gluten Free Rice Paper 

  • 2 tsp “Everything Bagel Seasoning” from Trader Joes (or black & white sesame seeds)

  • 1 tsp tarragon, chopped

  • 4 sprigs cilantro, leaves picked off

  • Olive Oil spray (for baking salmon)

  • 1 Tbsp Olive Oil 

  • * Optional : 24 viola flowers (edible flowers)


  • 2 Tbsp of Cashew Cardamom Almond Butter by JEM Organics ( or any nut butter of choice) 

  • 1 tbs Hoisin sauce 

  • 1 tbs low-sodium Soy Sauce

  • 1 garlic clove, minced

  • 1 tsp Sriracha 

  • 2 tbs brown sugar

  • 1 inch of raw ginger, minced 

  • 1 tsp of hot water to thin out (or more if desired) 




1 serving size = 1 spring roll 

8 servings per dish 

Calories: 134 

Fat: 8  

Carbohydrates: 8 g 

Fiber: 1.5  g 


Protein: 7 g 


 1 serving size = ½ Tbs 

8 servings per container 

Calories: 38



  1. Start off by preparing the salmon to bake by lightly spraying the filet with olive oil, and seasoning with kosher salt & pepper.

  2. Next, bake the salmon in the oven at 350 degrees for 18 minutes.

  3. Once the salmon has cooked, remove from the oven and let cool. When the salmon is completely cooled down, shred the salmon with two forks. 

  4. Now, to prepare the vegetables start by Julienne cutting (thinly slicing) the carrots, red bell peppers and yellow bell peppers. 

  5. Next, thinly chop the purple cabbage. 

  6. Now, thinly slice the avocado and place into a small bowl. Season the avocado with 1 Tbsp of olive oil and  the “ Everything Bagel Seasoning” from Trader Joe’s (can sub with black and white sesame seeds).  

  7. Next, wash well and dry microgreens.

  8. To prepare your herbs, start by removing all the leaves from the cilantro stems.

  9. Next, remove the leaves from the tarragon sprigs and give them a rough chop.

  10. To assemble the spring rolls begin by dipping the rice paper into warm water in a shallow med. sized bowl. Wait 30 seconds until it’s clear and pliable. Then remove the Rice Paper from the water and lay it out on a clean surface or cutting board.

  11. Lay 1/8 of the salmon into a thin 3 to 4 in. line and top with 1 tsp of minced tarragon. Afterwards, add the red bell peppers, carrots, yellow bell peppers, avocado, cilantro, microgreens, and cabbage all in a neat and tight row.

  12. To roll out the spring rolls think of them as burritos! Roll half way, pull in the right side, pull in the left side, roll again, and again until you finish the roll. Repeat to finish all 8 rolls.

  13. *Optional: add the viola flowers face down when there is only 1/2 a roll space left to close the roll, then finish the roll. (Pro Tip : as you roll always remember to keep tucking in the sides!)

  14. To make the cashew cardamom dipping sauce put all the ingredients, except the hot water, into one bowl and mix. If the sauce seems too thick, add in 1/4 tsp of hot water at a time and mix. Repeat until you get the desired dipping sauce consistency.

  15. Dip & Enjoy!

Nicole FaniComment