I literally did a happy dance the first time I bit into one of these Firecracker Salmon Rice Paper Rolls. I didn’t know it was even possible for a healthy dish to be so crispy and delicious. Imagine your favorite crunchy spring rolls from your go-to Asian spot and now imagine a nutrient-dense version that is just as tasty. That is what these rice paper rolls are. They are made with omega-rich salmon and veggies but provide the quintessential crunch we all crave. I promise you will love them just as much as I do!
12 oz wild caught salmon, boneless and skinless
6 pieces of rice paper
1 bunch of green onions
1/2 jalapeno, thinly sliced
1 T avocado oil
1 T gluten-free soy sauce
1 T sesame oil
1 tsp white vinegar
1 tsp rice wine vinegar
1/2 tsp sesame seeds
Start by patting your salmon dry and cut into bite-sized piece. Add salt and pepper to taste. Set aside.
In a non-stick pan over medium heat, add your avocado oil. Then once the pan is warm enough add in your salmon bites, searing on both sides for about 3-4 minutes until you see a golden brown crust form. While the salmon is cooking start assembling your dipping sauce.
Combine the soy sauce, sesame oil, vinegar, and sesame seeds then mix well. Once your salmon is done cooking, place on a plate with a paper towel to remove an excess oil.
Carefully dunk a piece of rice paper in a bowl of cold water and start assembling your rolls. Add a piece of salmon in the middle of the rice paper and top with 2 pieces of green onion. Carefully wrap. Start from top to bottom and then side-to-side.
Using the pan with oil from the salmon, add the assembled rolls the pan over medium heat and cook on each side until crispy. Remove from the pan, serve with the dipping sauce, and top with a slice of jalapeno. Enjoy!