These crispy salmon spring rolls are made of rice paper and can perform natural gluten-free twists on classics, and they are incredible.
Salmon Spring Roll
you have Try these crispy salmon rice paper spring rolls! I ate them for supper and heated the leftovers to lunch- I honestly didn’t make enough. The filling reminds me of my egg roll, but wraps a tender salmon strip in golden thin rice paper. so good! Salmon cooks when grilling spring rolls, which steams the fish and makes it super juicy. They aren’t hard to do either – you just need to handle the wet rice paper carefully so that they don’t tear or stick to each other. You may also like these shrimp summer rolls or shrimp egg rolls for more traditional rolls.
Why do you love them!
I love rice paper and craving for lunch with salmon, so I try to make these fresh salmon spring rolls. I like their results!
- Simple production: Don’t be scared by rice paper wrapping paper! Once done once or twice, you will master the scrolling.
- Crispy Perfect: The scorching spring rolls will produce the best crisp texture and the tenderest salmon.
- Dietary Restrictions: Weight observer friendly, gluten-free, dairy-free
The ingredients you need
Here are the ingredients for these simple salmon spring rolls. See the recipe card below for exact measurements.
- Aromatic Studies: Garlic and ginger (fresh or dry) flavor
- vegetable: Thin sliced shiitake mushrooms and vegetable salads such as cabbage or broccoli.
- Soy sauce and tequila (or honey, sugar or monk fruit) seasoned with vegetable filling.
- salmon: Cut the filet into 1-inch strips.
- Rice paper wrapping paper Be soft and flexible when placed in water.
- Spring Roll Dipping Sauce: Sesame oil, ginger, soy sauce, agave, sriracha, rice vinegar
How to Make Rice Paper Salmon Spring Roll
Expert tips for using rice paper wrapping paper: I found using moist, clean kitchen towels because my surface works well and makes rice paper easy to use. See the recipe card at the bottom for printable orientation.
- Make spring roll sauce: Whisk the remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar in a small bowl.
- Cooking vegetables: Add sesame oil, garlic and ginger to the skillet. Then add the mushrooms and cook until browned, followed by salad. After a few minutes, pour in the soy sauce and agave and cook until thick and caramelized. Transfer to a shallow dish and cool completely, then wipe the pan to clean.
- How to Roll Spring Roll: Immerse the wrapping paper in warm water until it is flexible. Place it on a damp towel, add a piece of salmon, and add the vegetable stuffing. Roll up like a burrito, sewing its seams sideways to a frying pan over medium-low heat.
- Baked spring rolls 4 to 5 minutes per side.
change
- fish: Swap salmon with tuna, or use tofu if you are vegan.
- Don’t like mushrooms? Try it with diced zucchini or pepper.
- Stay gentle: Sriracha was omitted from the sauce.
Provide advice
These salmon spring rolls are great as an appetizer or lunch, but if you want to have supper, pair with a vegetarian side dish:
Storage
- refrigeration Salmon springs roll in sealed container for 3 days.
- heating They use a frying pan or fry until warm.
yield: 3 Serve
Service size: 3 Roll with dipping sauce
- 1 Spoon sesame oil,,,,, Split
- 2 clove garlic
- ½ Spoon Chopped ginger,,,,, Or ½ teaspoon dried ginger, split
- 2 cup Thin sliced shiitake mushrooms
- 10 ounce Bag of vegetable salad,,,,, ~3 cups
- ¼ cup Gluten-free tamari or low-sodium soy sauce,,,,, Split
- 2 teaspoon Tequila sweetener,,,,, or honey, sugar, monkfrut, split
- 2 teaspoon Sriracha
- ½ Spoon Rice vinegar
- 8 ounce Filet salmon,,,,, Cut into 9 1-inch strips
- 9 Rice paper spring roll wrapping paper
- Warm water
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Heat sesame oil on medium-low level in a large skillet; add garlic and ginger. Cook until fragrant, 1 minute. Add the mushrooms, stir and cover to release some moisture, 2-3 minutes. Reveal and cook, stirring until browned, 3 to 4 minutes.
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Add vegetarian salad and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until thick and caramelized.
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Transfer to shallow dish and cool completely. Wipe the pot while it is still warm.
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While cooling, prepare the dipping sauce: In a small bowl, mix the remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar together.
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Rolling spring roll: Spray the same pot with cooking spray and keep it medium-low temperature. Work alone, immerse the spring roll wrapping paper in warm water until flexibility is 30 to 45 seconds. Lying on a clean surface, I found the wet clean towels nice. Add a salmon in the middle with two tablespoons of refrigerated vegetable filling. Scroll like a burrito, folding on the side after the first flip. The burnt seams are side down – and in turn should be the salmon side.
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Bake until crispy, 4-5 minutes on each side. Try to avoid letting the rolls in the pan touch each other, which may cause them to tear apart!
The final step:
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- Yield: 9 rolls and ⅓ cup dipping sauce
- Expert tip: I found using moist kitchen towels because my surface works properly and makes rice paper easy to use.
Serve: 3 Roll with dipping sauce,,,,, Calories: 353.5 KCAL,,,,, carbohydrate: 43 g,,,,, protein: twenty four g,,,,, Fatty: 10.5 g,,,,, Saturated fat: 1.5 g,,,,, cholesterol: 48.5 mg,,,,, sodium: 1044.5 mg,,,,, fiber: 4.5 g,,,,, sugar: 8.5 g
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For more dinner ideas, check out my seafood recipe collection, and these Five delicious foods Salmon recipes inspire your next meal!
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