Crispy Rice Paper Salmon Roll-Ups
These Crispy Rice Paper Roll-Ups are one of my favorite ways to enjoy salmon! The filling is similar to spicy salmon sushi, but it's rolled into little rice paper packets (they look like little dumplings!) then baked or air-fried until crispy. Enjoy with jalapeño for a little heat and a quick 5-minute dipping sauce.
Servings: 4 servings
Calories: 170kcal
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
Calories: 170kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 759mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
