Crispy Salmon Spring Rolls

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

1. Prepare the salmon:

• Season the salmon with salt and white pepper.

2. Assemble the spring rolls:

• Place a spring roll wrapper flat with a corner pointing toward you (diamond shape).
• Lay a piece of salmon in the center and top with dill (or your choice of herbs).
• Fold the bottom corner up over the filling, fold in both sides toward the center, and continue rolling up tightly.
• Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.

3. Fry the spring rolls:

• Heat oil in a deep pot to 325°F (163°C).
• Fry spring rolls in batches for about 3 minutes, turning frequently to brown evenly.
• Transfer to a paper towel-lined plate to drain. Repeat with the rest.

4. Make the dipping sauce and serve:

• In a small pot over medium heat, combine apple juice, ketchup, rice vinegar, and chili sauce. Bring to a simmer while whisking.
• Mix the cornstarch and water into a slurry. Slowly pour it into the pot while whisking continuously until the sauce thickens.
• Serve the crispy salmon spring rolls with the sweet chili dipping sauce on the side.

Tips & notes

• Fresh herbs matter: Dill adds brightness, but mint, cilantro, or Thai basil are great substitutions.
• Don’t overcrowd the pan: Fry in small batches so the oil temperature stays even for crispy results.