Salmon Rice Paper Rolls with Crunchy Veggies and Peanut Sauce
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INGREDIENTS
- 6 rice paper sheets
- Bowl of warm water, for softening
Salmon:
- 1 ⅓ pounds/600 grams skinless salmon fillets
- 2 tablespoons soy sauce
- ½ tablespoon sweet chili sauce
- ½ teaspoon mayonnaise
- A pinch of garlic powder
- 1 teaspoon cornstarch
- ½ teaspoon honey
Veggies:
- Iceberg lettuce leaves
- 1 carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 1 avocado, sliced
- ¼ head red cabbage, shredded
- 1 bell pepper, sliced thin
- 2 green onions, julienned
- ¼ cup cilantro leaves
- ¼ cup mint leaves
Peanut sauce:
- ¼ cup peanut butter
- ¼ cup soy sauce
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- ½ teaspoon fresh ginger, grated
- ¼ cup water
- 1 teaspoon sesame oil
- A pinch of dried chili flakes
INSTRUCTIONS
- Stir together the soy sauce, sweet chili sauce, mayonnaise, garlic powder, cornstarch, and honey in a bowl. Slice the salmon into thin strips and toss them in the marinade. Let them sit for a few minutes to absorb flavor, then sear in a skillet over medium heat with the marinade until caramelized and cooked through.
- While the salmon cooks, prepare the vegetables. Slice the carrot, cucumber, cabbage, and bell pepper into thin strips, and slice the avocado. Pick the mint and cilantro leaves.
- Dip each rice paper sheet in water for about 5 seconds, then place it on a clean, dry surface. Lay a lettuce leaf in the center and top with a few strips of salmon, vegetables, and herbs. Fold the sides inward and roll tightly, like a burrito. Work quickly, as the rice paper softens fast.
- To make the dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, garlic, ginger, water, sesame oil, and chili flakes until smooth.
- Serve the rolls fresh with the peanut sauce on the side.
MY NOTES
FAQ
Best vegetables to use in salmon rice paper rolls
The best vegetables for salmon rice paper rolls are ones that offer a balance of crunch, freshness, and color. Common choices include julienned carrots, cucumber, red bell pepper, and shredded red cabbage. These vegetables not only provide texture but also hold up well inside the soft rice paper. Avocado adds creaminess and richness, which complements the salmon. Leafy greens like iceberg lettuce or romaine help contain the fillings and give structure. Fresh herbs such as mint, cilantro, and Thai basil bring brightness and aromatic complexity. Always slice the vegetables thinly so the rolls wrap easily and stay intact.
Can I make these salmon rice paper rolls ahead of time?
Yes, but they are best enjoyed fresh. If you plan to prepare them in advance, it’s important to wrap each roll tightly in plastic wrap to prevent the rice paper from drying out. Store the wrapped rolls in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the rice paper may become slightly chewier or stick together if stored too long. To minimize this, avoid overfilling and make sure excess moisture is patted dry from the vegetables and salmon before assembling.
What kind of salmon works best?
For salmon rice paper rolls, fresh, boneless fillets are ideal. You can use either skinless Atlantic salmon or wild-caught sockeye salmon depending on your flavor preference. The salmon should be firm and not overly oily. Cooked salmon works best for this type of roll, especially when pan-seared or baked with a flavorful glaze like soy and honey. Raw salmon, such as sashimi-grade, can also be used if you’re making a crudo-style roll, but it’s essential that the fish is extremely fresh and handled with care. Always cut the salmon into thin strips for even distribution and easy rolling.
How to keep salmon rice paper rolls from sticking together?
To prevent salmon rice paper rolls from sticking together, place them in a single layer on a tray lined with parchment paper or a damp kitchen towel. Do not let the rolls touch each other during storage or transport. If you need to stack them, separate each layer with more parchment or damp paper towels. Lightly brushing each roll with a bit of sesame oil can also help reduce sticking. Avoid over-soaking the rice paper, as overly wet wrappers become more tacky and fragile. Serve the rolls shortly after assembling for the best texture and ease of handling.
Can I bake or air-fry the salmon?
You can bake or air-fry the salmon used in salmon rice paper rolls instead of pan-searing it. Baking at 400°F (200°C) for about 12–15 minutes with a glaze of soy sauce, chili sauce, and honey works well. Air-frying provides a slightly crispier texture and requires less oil. Set the air fryer to 375°F (190°C) and cook the salmon for 10–12 minutes. Both methods ensure evenly cooked fish and allow the flavors of the marinade to concentrate. Once cooked, let the salmon cool before slicing into strips and assembling the rolls to avoid tearing the rice paper.
Are salmon rice paper rolls good for meal prep?
Salmon rice paper rolls can be used for meal prep, but they have a limited storage window. Prepared rolls should be eaten within 24 hours for best texture and freshness. If you want more flexibility, consider prepping the ingredients separately—cook and chill the salmon, cut the vegetables, and store herbs and greens in airtight containers. Keep the rice paper dry and only assemble the rolls right before eating. This method ensures the wrappers remain firm and don’t become soggy. For packed lunches, wrap individual rolls in plastic wrap and keep chilled with an ice pack if needed.
How long do salmon rice paper rolls last in the fridge?
Salmon rice paper rolls are best eaten the day they are made but can be stored in the fridge for up to 24 hours. To prevent them from drying out or sticking together, wrap each roll individually in plastic wrap and place them in an airtight container. If stored properly, the rice paper will remain soft but may become slightly chewier. After 24 hours, the texture of the wrapper and the freshness of the vegetables begin to deteriorate. Avoid freezing, as the rice paper does not thaw well and the vegetables can become mushy.
