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  • Mar 18 2014

    Recipe: Crispy Salmon Rice Paper Rolls

    Crispy Salmon Rice Paper Rolls are best enjoyed warm, but can also be eaten chilled. While the side salad of apple, baby fennel and chery tomato with a French dressing is an optional addition, the flavours of baby fennel and tart fruit, as well as lemon in the dressing go really well with the fish. Makes 6 rolls.
    For the Crispy Salmon Rice Paper Rolls:
    • 1 (approx 220g / ½lb) piece of fresh salmon fillet, skin off
    • 2 tbsp natural maple syrup
    • 6 (16cm diameter) round rice paper sheets
    • handful of coriander (cilantro) leaves
    • a few baby fennel (or dill) fronds
    • peanut oil for frying
    To make the Crispy Salmon Rice Paper Rolls:
    1. Rinse your salmon fillet under cold running water and pat dry with paper towels.
    2. Cut fillet across the shorter side into 6 even “fingers” and place in a bowl. Add maple syrup and toss to coat. Set aside.
    3. Soak your rice paper rounds in a large bowl of warm water, one at a time, until softened – about 30 seconds.
    4. Gently remove the rice paper and place on a clean kitchen towel.
    5. Place a couple of coriander (cilantro) leaves and fennel (or dill) fronds across the top half the rice paper sheet. Place a salmon finger on top and fold over the shorter edge over the top of the fish. Fold in the edges, then roll up the remaining paper to form a tight parcel. Repeat with the rest.
    6. Heat a generous amount of oil, about 2-3 tablespoons, over medium heat in a pan big enough to hold all parcels. Grease tongs with extra oil, otherwise they might stick to the paper.
    7. Place parcels into the pan and make sure to move them about with tongs to prevent from sticking and ripping. Cook on each side for about 2 minutes.
    To serve:
    1. Serve warm with your favourite dipping sauce (sweet chilli, soy or tartare) and a fresh salad with a citrusy dressing.


    Prep time:  
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    Serves: 2

    Source: Martyna | Wholesome Cook

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