I am on a serious rice paper kick, and these Crispy Rice Paper Roll-Ups are my current obsession! They’ve got a spicy salmon filling, thin slices of jalapeño for an extra kick, and can be baked or air-fried. I like to serve them with green onions, sesame seeds, and a tangy dipping sauce.
Feel free to get creative with the filling — you can switch out the salmon for tuna, scallops, kani sticks (imitation crab), or load it up with shredded veggies. Either way, these make a great appetizer or side dish to any Japanese-inspired menu.
If you love the flavors in this dish, be sure to try my spicy shrimp rice bowls, ahi tuna poke bowls, or this sesame-crusted salmon next. Or check out all of my easy seafood recipes!
What You’ll Need
- The filling is made with fresh raw salmon, scallions, Kewpie mayo, soy sauce (I prefer low-sodium), Sriracha, sesame oil, ginger, garlic, and cornstarch.
- Round rice paper wrappers softened by dipping in a little water. Look for round rice paper wrappers, typically 10 inches in diameter. Any brand!
- Jalapeño for added heat.
The dipping sauce is made with soy sauce, rice wine vinegar, sesame oil, garlic, chili oil, ginger, sesame seeds, a tiny bit of sugar, and green onion.
Ingredient Substitutions
- Salmon can easily be substituted with any seafood you like, just be sure it’s sushi-grade or extremely fresh and high-quality. Consider using: tuna, scallops, yellowtail, or even kani (imitation crab). Alternatively, you can use leftover cooked salmon. Flake it into the filling mixture and adjust the cornstarch to 1½ teaspoons to help bind everything together.
- Vegetarian? You can use sautéed mushrooms, tofu, or even a vegetable dumpling filling, such as with shredded cabbage, carrots, fresh herbs, and radish.
- While my preference is always for Kewpie mayo (it’s creamier and tangier), regular mayo can be used in a pinch.
Directions
- Make the filling. In a small bowl, whisk together cubed salmon, Kewpie mayo, soy sauce, Sriracha, sesame oil, ginger paste, garlic, and cornstarch. Set aside.
- Assemble. Dip one rice paper wrapper in a shallow bowl with water, then use a sharp knife to cut in half. Place 1-2 tablespoons of the filling on top, then add a slice of jalapeño. Fold tightly.
- Cook the roll-ups. You can either do this in an air-fryer or a conventional oven. I tested it both ways and the cook time is the same regardless! Preheat your oven or air-fryer to 400°F (200°C), then cook for 10-12 minutes or until the rice paper has crisped up.
- Make the dipping sauce. While the rice paper dumplings are cooking, combine the dipping sauce ingredients in a small bowl. Enjoy immediately with crispy rice paper rolls and additional jalapeño or sesame seeds, if wanted!
I could literally eat this on repeat daily. If you like this recipe, you’d probably love my spicy salmon crispy rice as well!
Ari’s Best Tips!
- Don’t overstuff the rolls or roll them too tightly, or they may burst during cooking.
- Prevent Sticking: To prevent the roll-ups from sticking to each other or the basket, lightly oil the air fryer basket or baking sheet. Spraying the tops of the rice paper dumplings will also help them to crisp up.
- Leftover dipping sauce can be stored in a sealed container in the refrigerator for up to a week.
- Gluten-free: Rice paper is naturally gluten-free, but make sure to use gluten-free soy sauce or tamari for the filling and dipping sauce if needed.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The filling can be made a few hours in advance and then assembled just before cooking, but I wouldn’t recommend letting it sit overnight. Because the fish is raw, it’s best to use within 1 day of bringing home from the store.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they won’t be nearly as crisp upon reheating.
- To reheat: Reheat in the air fryer or oven at 350°F (175°C) for 5-7 minutes until warmed through and crispy.
- To freeze: These roll-ups can be frozen before cooking. Freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time. Use within 2 months.
Serving Suggestions
These crispy rice paper roll-ups are best served hot, straight from the air fryer or oven, alongside the tangy and spicy dipping sauce. I like to add extra slices of jalapeño for added heat.
- Arrange them on a platter with other finger foods for a crowd-pleasing party spread. Consider an Asian-inspired menu and pair them with my crispy shrimp toast, blistered shishitos peppers, or tuna tartare served with wonton crisps or rice crackers.
- Serve them over a bed of shredded vegetables or with spicy ramen noodles for a more complete and satisfying meal.
- Drizzle them with homemade spicy mayo for an extra kick.
I’m so excited for you to give these a try and to see what all the fuss is about. They’re seriously irresistible and if you love the classic flavors of spicy salmon sushi, I think you’re going to be really impressed with the flavors here!
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Crispy Rice Paper Salmon Roll-Ups
Video
Equipment
Ingredients
For the rice paper rolls
- ½ lb (8oz) salmon filet, skin removed, cut into ¼-inch cubes — I recommend sushi-grade
- 2 scallions, thinly sliced
- 2 Tbsp Kewpie mayo
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp sriracha
- 2 tsp sesame oil
- 1 tsp ginger paste, or a ½-inch piece of ginger root peeled and grated
- 1 clove garlic, grated
- 1 tsp cornstarch
- 8-10 round rice paper wrappers
- Warm water
- 1 jalapeño, optional, very thinly sliced
- Nonstick cooking spray or a little neutral oil
For the dipping sauce
- 3 Tbsp low-sodium soy sauce
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 clove garlic, grated
- 1 tsp chili oil
- 1 tsp ginger paste
- 1 tsp sesame seeds
- ¼ tsp granulated sugar
- 1 green onion, thinly sliced
Instructions
- Make the spicy salmon filling. Combine 8oz diced raw salmon, 2 thinly sliced scallions, 2 Tbsp Kewpie mayo, 1 Tbsp soy sauce, 1 Tbsp Sriracha, 2 tsp sesame oil, 1 tsp ginger paste, 1 grated garlic clove, and 1 tsp cornstarch in a medium bowl, then stir to thoroughly mix. Taste and adjust seasoning as needed.
- Prepare the rice paper. Dip one rice paper roll at a time into a shallow bowl filled with warm water for about 10 seconds. Transfer to a cutting board. The rice paper should become easily pliable. Use a sharp knife to cut the rice paper in half.
- Assemble the rice paper packets. Place 1-2 tablespoons of filling on half of the rice paper roll, then, if wanted, add a place of jalapeño right on top. Roll the rice paper over and around the filling to create a little rectangular parcel, rolling it tightly to seal in the filling. The shape is less important than making sure it’s tightly sealed. Repeat with remaining filling and rice paper rolls until all ingredients are used. Spray with nonstick cooking spray or brush with a little oil to prevent sticking.
- Cook the rice paper rolls. Preheat an air fryer or conventional oven to 400F. If using the air fryer, be sure to spray the basket with cooking spray or place a piece of parchment down. Cook for 10-12 minutes, flipping once half-way through, then immediately sprinkle with sesame seeds. If baking, place on a parchment lined baking sheet, then cook for 10-12 minutes, or until the rice paper has crisped up.
- Make the dipping sauce. While they’re cooking, combine the sauce ingredients in a small bowl. Enjoy immediately with the crispy rice paper rolls!
Nutrition
Photography by: Alana of Your Home Made Healthy.
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