Crispy Salmon Rice Paper Rolls PLUS Some Salmon Facts
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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
For the Crispy Salmon Rice Paper Rolls:
- 220 g skinless salmon fillet
- 2 tbsp natural maple syrup
- 6 round rice paper sheets
- handful of coriander leaves
- a few baby fennel fronds or dill
- peanut oil for frying
To make the Crispy Salmon Rice Paper Rolls:
Rinse your salmon fillet under cold running water and pat dry with paper towels.
Cut fillet across the shorter side into 6 even "fingers" and place in a bowl. Add maple syrup and toss to coat. Set aside.
Soak your rice paper rounds in a large bowl of warm water, one at a time, until softened - about 30 seconds.
Gently remove the rice paper and place on a clean kitchen towel.
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.
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.
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.