Crispy Salmon Seaweed Rolls with Rice Paper

Crispy Salmon Seaweed Rolls are an irresistible fusion snack that’s crispy on the outside, juicy on the inside, and packed with flavor. Instead of using a traditional batter, we’ll wrap everything in rice paper to create an ultra-crispy shell. I’ll also share some helpful tips to reduce oil splatter while pan-frying. Perfect as an appetizer or main dish!

Recipe

Serving: 12 salmon seaweed rolls
Prep time: 30 minutes
Cook time: 15 minutes

For the salmon seaweed rolls:
½ pound salmon, sliced into ¼-inch thick, 4-inch long strips
12 pieces asparagus, trimmed to 4 inches long
12 sheets roasted seaweed (temaki nori)
12 pieces rice paper
½ cup water
6 tablespoons avocado oil, or other cooking oil
1/8 teaspoon salt

For the teriyaki dipping sauce:
1 cup water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
1 teaspoon ginger, minced
1 tablespoon cornstarch
3 tablespoons water (for slurry)
1 tablespoon roasted sesame seeds

Instructions

1. Assemble the salmon seaweed rolls:

• Place one piece of rice paper on a clean working surface.
• Lightly brush both sides with water until softened but not overly wet.
• Place a sheet of roasted seaweed in the center of the rice paper.
• Add one salmon strip and one piece of asparagus near the bottom edge.
• Roll it up halfway, fold in the sides, then roll it all the way up. Repeat with the remaining ingredients.

2. Make the teriyaki dipping sauce:

• In a saucepan over medium heat, combine water, soy sauce, mirin, sake, sugar, and ginger. Bring to a simmer.
• In a separate bowl, mix 1 tablespoon of cornstarch with 3 tablespoons of water to make a slurry.
• Slowly pour the slurry into the sauce, stirring until thickened.
• Stir in the roasted sesame seeds and set aside.

3. Pan-fry the rolls and serve:

• Heat avocado oil in a pan over medium heat and sprinkle in the salt.
• Add the rolls to the pan and pan-fry until crispy and golden on all sides, about 5 minutes total.
• Remove from the pan and repeat with the remaining rolls.
• Serve hot with the teriyaki dipping sauce.

Tips & notes

• Rice paper moisture control: Light brushing is key—over-soaked rice paper can lead to dangerous oil splatter during frying.
• Sprinkle salt in the cooking oil: Salt not only seasons the rolls but helps absorb moisture to reduce oil splatter.
• Flavor twist: Try adding a slice of avocado or a smear of wasabi mayo inside for variation.
• Make it alcohol-free: Skip the mirin and sake in the sauce if needed—just replace with a bit more soy sauce and a dash of rice vinegar.