Salmon and dill are folded in spring roll wrappers and fry until super crispy. Let’s also pair them with a delicious sweet chili sauce. If you like salmon, and you like something crispy, then you’ll be sure to enjoy my Salmon Spring Rolls recipe!
Recipe
Serving 12 pieces
Prep time: 25 minutes
Cook time: 10 minutes
For the spring rolls:
½ pound salmon
1/10 teaspoon salt
1/10 teaspoon white pepper
12 spring roll wrappers
1 cup dill, or replace it with other herbs
1 egg, beaten, for sealing
3 cups oil, for frying
For the sweet chili sauce:
1 cup apple juice
3 tablespoons ketchup
1 tablespoon rice vinegar
2 tablespoons sambal oelek chili sauce, or other types of chili sauce
1 tablespoon cornstarch
3 tablespoons water
Instructions
To prepare the salmon:
- Season the salmon with salt and white pepper.
To assemble the spring rolls:
- Lay a spring roll wrapper flat with a corner pointing toward you, so that it looks like a diamond.
- Place a piece of salmon in the center, and add the dill above the salmon (or replace it with other herbs).
- Fold the bottom corner up, followed by two sides toward the center. Continue to roll it up, until the top of the wrapper is left, and brush the beaten egg over it. Roll it up all the way. Repeat with the rest.
To fry the spring rolls:
- In a large pot over high heat, place in oil, and heat it to 325 degrees F or 163 degrees C.
- Transfer in the spring rolls, a few at a time. Deep fry until golden brown for about 3 minutes, and turn them frequently so that they brown evenly.
- Remove and drain on a paper towel-lined plate. Repeat with the rest.
To make the dipping sauce and serve:
- In a small pot, over medium heat, add the apple juice, ketchup, rice vinegar, and sambal oelek chili sauce (or replace it with other types of chili sauce). Whisk and bring it to a simmer. Pour in the cornstarch slurry (1 tablespoon cornstarch and 3 tablespoons water). Whisk until it is thickened.
- Serve the crispy salmon spring rolls with the dipping sauce.
