Crispy Salmon Rolls with Sesame Soy Dipping Sauce
These crispy, chewy parcels of salmon will be a guaranteed crowd favourite at your next summer gathering.
You can even cook the salmon the day before to save yourself time. For leftovers, simply reheat in the oven, or better yet, pop them into the air-fryer for 5 minutes and they’ll crisp right back up!
INGREDIENTS
- Cooked salmon, cut into large bite size chunks (skinless works best)
- Avocado, sliced
- Spring onion
- Rice paper
- Nori sheets (seaweed sushi) - cut into small rectangles
- Frying oil - I use peanut oil but you could also use avocado oil or canola oil
Dipping sauce (double/triple this recipe if making a large batch)
- 1 Tbs soy sauce
- 1 Tbs sesame oil
- 1 tsp rice wine vinegar
- 2 tsp brown sugar
- 1 tsp sesame seeds
- 1/2 small red chilli (deseed if you prefer a milder heat)
METHOD
- Cut raw salmon into 5x8cm chunks. Grill in oil over a medium pan for a few minutes either side or until just cooked all the way through. Set aside to cool.
- Fill a large shallow bowl with water. Soak a sheet of rice paper in water for about 20 seconds.
- For assembly, place soaked rice paper on a wooden chopping board. In the middle of the paper, lay down a nori sheet, a sprig of spring onion, a slice or two of avocado then top with a piece of cooked salmon.
- To roll, first fold the outer edges in toward the middle, fold the bottom over the salmon stack, then roll forward just like you would a rice paper roll (except these will be more square in shape).
- Once you’ve assembled the rolls, heat oil in a fry pan over a medium heat. Shallow fry salmon rolls for about 60 seconds each side. The rice paper should be bubbly and resemble a pale golden colour.
- For dipping sauce, mix all ingredients together in a small bowl.
- Top rolls with a sprinkle of white and black sesame seeds and garnish with coriander (optional).
Note: These will get soggy if left out for too long so enjoy them straight away!
Kristen Papathanasiou is an Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
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