Crispy Salmon Seaweed Rolls with Rice Paper
Crispy Salmon Seaweed Rolls are pan-fried rice paper rolls filled with salmon, roasted seaweed, and asparagus, served with a homemade teriyaki dipping sauce.
Ingredients
For the salmon seaweed rolls
- ½ pound salmon, sliced into ¼-inch thick, 4-inch long strips
- 12 pieces asparagus, 4-inch long
- 12 sheets roasted seaweed, (temaki nori)
- 12 sheets rice paper
- ½ cup water, for soaking
- 6 tablespoons avocado oil, or other high-smoking-point oil
- ⅛ teaspoon salt
Instructions
- To 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.
- To make the teriyaki dipping sauce: In a saucepan over medium heat, combine the water, soy sauce, mirin, sake, sugar, and ginger. Bring to a simmer. In a separate bowl, mix the cornstarch and water to make a slurry. Slowly pour the slurry into the sauce, stirring until thickened. Stir in the roasted sesame seeds and set aside.
- To pan-fry the rolls: Heat the 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.
- To serve: Serve hot with the teriyaki dipping sauce.
Video
Notes
Rice paper moisture: Lightly brush the rice paper with water until just softened. Over-soaked rice paper can become sticky and may cause more oil splatter while pan-frying.
Do not overcrowd: Pan-fry the rolls in batches so they crisp evenly instead of steaming.
Salt in the oil: Adding a small pinch of salt to the cooking oil can help absorb a little surface moisture and lightly season the rolls.
Internal temperature: The salmon should be opaque and reach an internal temperature of 145°F (63°C).
Serve right away: These rolls taste best hot, while the rice paper is still crispy.
Make it alcohol-free: Skip the mirin and sake in the sauce if needed, and replace them with a little more soy sauce, sugar, and a splash of rice vinegar.
Protein swap: Replace the salmon with shrimp, crab meat, imitation crab, tofu, or mushrooms. Adjust the cooking time as needed.