These crispy salmon spring rolls are made from rice paper for a naturally gluten-free turn of the classic-and they are incredibly good.
Roles salmon spring
You have To try these crispy salmon rice paper spring rolls! I had her for dinner and then heated the remains for lunch – and frankly I couldn’t get enough. The filling reminds me of my egg rollers, but with delicate strips of salmon in golden, crisp rice paper. So good! The salmon boils when you fry the spring rolls that dampen the fish and make it super juicy. They are either not difficult to make – they just have to handle the wet rice paper carefully so that they do not tear themselves together or stick together. You can love these shrimp summer rolls or shrimp rolls for more traditional rolls.
Why you will love them!
I love riding paper and longed for salmon for lunch, so I experimented to make these fresh salmon spring rolls. I thought it was great how they turned out!
- Easy to make: Don’t be intimidated by the rice paper packaging! As soon as you have done one or two, you will roll them.
- Crispy perfection: The roast of the spring rolls creates the best crispy texture and the most tender salmon.
- Nutritional restrictions: Weight Watchers-friendly, gluten-free, milk-free
Ingredients will need
Here are the ingredients for these simple salmon spring rollers. You can find the exact measurements in the recipe card.
- Armatics: Garlic and ginger (fresh or dried) for taste
- Vegetables: Slices of Shiitake mushrooms and vegetable slut such as cabbage or broccoli herb salad
- Soya sauce and agave (or honey, sugar or monk fruit) taste of the vegetable filling.
- Salmon: Cut a fillet into 1-inch strips.
- Rice paper packaging become soft and smooth in water.
- Spring roll DIP sauce: Sesame oil, ginger, soy sauce, agave, sriracha, rice vinegar
How to make rice paper salmon spring rolls
Pro tip for the use of the rice paper packaging: I found a damp, clean kitchen towel when my surface worked perfectly and made the rice paper easy to work. The recipe card can be found for printable instructions below.
- Make the spring roll sauce: Whisk the remaining sesame oil, ginger, soy sauce, sweetener, Sriracha and rice vinegar in a small bowl.
- Cook the vegetables: In a pan and add the sesame oil, the garlic and the ginger. Then add the mushrooms and cook until the coleslaw is browned. After a few minutes, pour in the soy sauce and agave and cook it sticky and caramelized. Transfer to a flat dish to cool completely and wipe the pan clean.
- How to roll feather rolls: Dip a wrapper in warm water until they are flexible. Place it on a damp towel, add a strip of salmon and occupy the vegetable filling. Roll it like a burrito and put it in a pan with medium heat.
- Fry the feather rolls For 4 to 5 minutes on each side.
Variations
- Fish: Swap salmon with tuna or when you are a vegetarian, use tofu.
- Don’t you like mushrooms? Try it with seasoned zucchini or paprika.
- Keep it mild: Leave the Sriracha out of the sauce.
Operate suggestions
These salmon spring rolls are great as a starter or lunch, but if you want to eat them for dinner, combine them with a vegetarian side:
storage
- Cool The salmon spring rolls in an airtight container for 3 days.
- Warm up Fry in a pan or air until warm.
Yield: 3 Portions
Serving size: 3 Bun with dip sauce
- 1 tablespoon sesame oilPresent divided
- 2 Carnate Garlic
- ½ tablespoon chopped gingerPresent or ½ teaspoon of dried ginger, divided
- 2 Cup Shiitake mushroomsPresent sliced
- 10 OZ BAG VegetablePresent About 3 cups
- ¼ cup Gluten -free TamariPresent Or soy sauce with low sodium soy, divided
- 2 teaspoon agavePresent Or honey, sugar, monkfruit, divided
- 2 teaspoon Sriracha
- ½ tablespoon Rice vinegar
- 8 Ounce fillet SalmonPresent Cut into 9 1-inch strips
- 9 Rice paper refill roller packaging
- Warm water
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Heat the sesame oil over medium -sized lower in a large pan; Add garlic and ginger. Cooking aromatic, 1 minute. Add mushrooms, stir and cover so that you can let go of part of your moisture for 2-3 minutes. Ceilings and boil under browning for 3 to 4 minutes.
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Add vegetarian herb salad and cook them until the half-soft 3-4 minutes. Add soy sauce and sweetener; Let it cook until it is sticky and caramelized.
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Translated to a flat dish and completely cool down. Wipe out the pan while it is still warm.
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Prepare the dip sauce when filling cooling: combine in a small bowl of sesame oil, ginger, soy sauce, sweetener, sriracha and travel vinegar.
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Roll the feather rolls: Spray the same pan with a cooking spray and hold with medium heat. If you work individually, dip a spring roll pack in warm water until it is protected for 30 to 45 seconds. Located on a clean surface, I found a damp, clean towel. Add a strip of salmon in the middle and add two frequent tablespoons of chilled vegetable filling. Roll like a burrito and fold after the first rollover on the sides. Sear, seam side down – which in turn should also be the side on which the salmon is switched on.
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Fry to crispy, 4-5 minutes on each side. Don’t try to be touched in the pan. This can cause you to tear!
Last step:
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- Exploit: 9 rolls and ⅓ cup of dip sauce
- Pro tip: I found a damp, clean kitchen towel when my surface worked perfectly and made the rice paper easy to work.
- Don’t let the spring rolls roll hard when cooking, they stick together.
- Share your photos on the Skiny button -community!
Portion: 3 Bun with dip saucePresent Calories: 353.5 KcalPresent Carbohydrates: 43 GPresent Protein: 24 GPresent Fat: 10.5 GPresent Saturated fat: 1.5 GPresent Cholesterol: 48.5 mgPresent Sodium: 1044.5 mgPresent Fiber: 4.5 GPresent Sugar: 8.5 G
You will love more Asian salmon recipes
You can find more ideas for dinner in my collection of recipes with seafood and these Five delicious Salmon recipes to inspire your next meal!
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