If you’re looking to surprise your taste buds with a delightful twist on traditional spring rolls, this Pan-Seared Salmon Spring Rolls Recipe is exactly what you need. Combining the smoky, rich flavors of perfectly pan-seared salmon with a vibrant, garlicky veggie slaw wrapped in delicate rice paper creates a mouthwatering bite every time. This recipe shines with fresh ingredients and simple techniques that come together to make an elegant, satisfying dish great for any occasion.
Ingredients You’ll Need
The magic behind these spring rolls lies in the simple yet thoughtful combination of ingredients. Each one plays a vital role—from adding savory depth and texture to bringing a punch of color and brightness to the plate.
- Sesame oil (1 tablespoon divided): Brings a toasty, nutty aroma that elevates the salmon and veggies.
- Garlic (2 cloves): Adds bold flavor and a subtle spicy kick.
- Chopped ginger (½ tablespoon or ½ teaspoon dried): Provides warmth and a fresh zestiness.
- Shiitake mushrooms (2 cups, sliced): Adds a meaty texture and earthy richness to the slaw.
- Vegetable slaw (10 oz bag, about 3 cups): Offers crunch and colorful freshness.
- Gluten-free tamari or low-sodium soy sauce (¼ cup, divided): Delivers savory umami depth and balances sweetness.
- Agave or honey or alternative sweeteners (2 teaspoons, divided): Caramelizes and softens the veggies with a gentle sweetness.
- Sriracha (2 teaspoons): Adds a mild heat to brighten the dipping sauce.
- Rice vinegar (½ tablespoon): Lends acidity and brightness for perfect balance.
- Salmon filet (8 ounces, cut into 9 strips): The star of the dish with its tender, rich flakes.
- Rice paper wrappers (9): Their delicate elasticity encases all the delicious fillings beautifully.
- Warm water: Softens the rice paper for easy rolling without tearing.
How to Make Pan-Seared Salmon Spring Rolls Recipe
Step 1: Prepare the Mushroom and Vegetable Filling
Begin by heating half the sesame oil in a large skillet over medium-low heat. Adding garlic and ginger infuses the oil with warm, aromatic flavors within just one minute. Then add the sliced shiitake mushrooms and cover the pan briefly to release their moisture. After 2 to 3 minutes, uncover and stir occasionally until the mushrooms develop a beautiful golden brown color. This base is where the savory richness unfolds.
Step 2: Cook the Vegetable Slaw
Next, toss in the vegetable slaw and let it cook until tender but still retaining a slight crunch, about 3 to 4 minutes. Incorporate half of the tamari and sweetener to this veggie mixture; cook until the sauce thickens and caramelizes, coating everything with a glossy, flavorful glaze. Then transfer this filling to a shallow dish and let it cool completely, so it won’t wilt your rice paper wrappers later.
Step 3: Prepare the Dipping Sauce
While the filling cools, whisk together the remaining sesame oil, garlic, ginger, tamari, agave, sriracha, and rice vinegar in a small bowl. This dipping sauce packs a punch of spicy, tangy, and savory flavors to complement every bite of the spring rolls.
Step 4: Roll the Spring Rolls
Spray your skillet with cooking spray and keep it warm on medium-low. One at a time, dip a rice paper wrapper into warm water for 30 to 45 seconds until pliable, then place it on a damp surface like a clean towel. In the center of each wrapper, add one strip of salmon and top it with two heaping tablespoons of the chilled veggie filling. Fold in the sides and roll it up tightly like a burrito, ensuring the salmon rests on the seam side to help secure the roll during cooking.
Step 5: Pan-Sear the Rolls
Carefully place each spring roll seam-side down in the skillet. Sear until each side is delectably crisp and golden brown, about 4 to 5 minutes per side. Give each roll space in the pan to prevent ripping. This pan-searing step transforms the delicate rice paper into a satisfyingly crisp wrapper that contrasts beautifully with the tender salmon and savory veggie filling inside.
How to Serve Pan-Seared Salmon Spring Rolls Recipe
Garnishes
Sprinkle chopped fresh cilantro or sliced green onions over the plated spring rolls for a fresh, vibrant burst of herbal brightness. A small wedge of lime alongside adds a perfect citrus zing that complements the rich salmon and balances the umami flavors.
Side Dishes
These spring rolls pair wonderfully with light, refreshing sides such as a simple cucumber salad, pickled vegetables, or even a cold sesame noodle dish. The contrast in textures and temperatures rounds out the meal perfectly, making every bite exciting.
Creative Ways to Present
For a festive presentation, arrange the spring rolls on a beautiful wooden board or bowl lined with banana leaves. Serve the dipping sauce in small individual bowls for a fun interactive experience, letting guests dip each roll to their liking. You can also accent the plate with edible flowers or microgreens for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the pan-seared salmon spring rolls in an airtight container in the refrigerator. While best enjoyed fresh, they will keep well for up to two days. To avoid sogginess, store the dipping sauce separately.
Freezing
Because of the rice paper and salmon, freezing is not recommended as it can cause the rolls to lose their texture and flavor. Instead, make only as many as you plan to eat for the best experience.
Reheating
To reheat, gently warm the spring rolls in a non-stick pan over low heat to bring back some crispness without drying out the filling. Avoid microwaving, which can make the rice paper tough and chewy.
FAQs
Can I use a different type of fish in this Pan-Seared Salmon Spring Rolls Recipe?
Absolutely! While salmon is ideal for its flavor and texture, you can substitute with other firm fish like tuna or cod. Just adjust cooking times accordingly to avoid overcooking.
Are these spring rolls gluten-free?
Yes, if you use gluten-free tamari instead of soy sauce and double-check that all ingredients are gluten-free, this recipe is safe for gluten-sensitive diets.
Can I make the spring rolls vegetarian?
Definitely. Substitute the salmon with marinated tofu or extra mushrooms for a delicious vegetarian version without sacrificing flavor.
How do I prevent the rice paper from tearing?
Soak the rice paper just long enough to become soft but still sturdy—usually 30 to 45 seconds—and work on a damp towel to keep the wrappers from sticking and tearing.
What makes these spring rolls different from traditional fresh spring rolls?
This Pan-Seared Salmon Spring Rolls Recipe adds the exciting element of pan-searing, which crisps the wrapper and gently cooks the salmon inside, elevating texture and flavor beyond the classic fresh rolls.
Final Thoughts
This Pan-Seared Salmon Spring Rolls Recipe is truly one of those dishes you’ll find yourself craving again and again. Its perfect balance of crispy, savory, fresh, and spicy makes it a standout meal that’s sure to impress friends and family. Trust me, once you try these, you’ll want to keep a batch ready for any time the craving strikes.
Print
Pan-Seared Salmon Spring Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings (3 spring rolls each)
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Gluten Free
Description
These Pan-Seared Salmon Spring Rolls are a delightful fusion appetizer combining tender, crispy salmon with a savory vegetable slaw wrapped in delicate rice paper and seared to perfection. The rolls boast a balance of flavors including ginger, garlic, shiitake mushrooms, and a tangy soy-sriracha dipping sauce, making them perfect for a light lunch or impressive starter.
Ingredients
Filling
- 1 tablespoon sesame oil (divided)
- 2 cloves garlic, minced (divided)
- ½ tablespoon chopped ginger (or ½ teaspoon dried ginger, divided)
- 2 cups shiitake mushrooms, sliced
- 10 oz bag vegetable slaw (about 3 cups)
- ¼ cup gluten-free tamari (or low-sodium soy sauce, divided)
- 2 teaspoons agave (or honey, sugar, monkfruit, divided)
Dipping Sauce
- 1 tablespoon sesame oil (remaining)
- ½ tablespoon chopped ginger (remaining)
- 2 tablespoons gluten-free tamari (or low-sodium soy sauce, remaining)
- 1 teaspoon agave (or honey, sugar, monkfruit, remaining)
- 2 teaspoons sriracha
- ½ tablespoon rice vinegar
Spring Rolls
- 8 ounce salmon filet, cut into 9 strips (about 1-inch each)
- 9 rice paper spring roll wrappers
- Warm water for soaking wrappers
- Cooking spray for pan
Instructions
- Prepare the Mushroom and Vegetable Filling: Heat ½ tablespoon sesame oil over medium-low heat in a large skillet. Add half the garlic and half the ginger, cooking until aromatic, about 1 minute. Add sliced shiitake mushrooms, stir and cover so they release moisture for 2-3 minutes. Uncover and cook, stirring occasionally, until mushrooms are browned, 3-4 minutes. Then add vegetable slaw and cook until semi-soft, about 3-4 minutes. Stir in half the tamari and half the sweetener, cooking until mixture becomes sticky and caramelized. Transfer to a shallow dish and let cool completely. Wipe out the pan while still warm.
- Make the Dipping Sauce: In a small bowl, whisk together the remaining sesame oil, ginger, tamari, sweetener, sriracha, and rice vinegar until well combined. Set aside.
- Prepare to Roll: Spray the same pan with cooking spray and set over medium-low heat. Dip one rice paper spring roll wrapper in warm water for 30-45 seconds until pliable. Lay it flat on a damp, clean towel or surface.
- Assemble the Spring Rolls: Place one strip of salmon in the center of the wrapper. Top with two heaping tablespoons of the chilled mushroom and vegetable filling. Roll the wrapper like a burrito, folding in the sides after the first rollover to secure the filling.
- Pan-Sear the Rolls: Place the spring roll seam-side down in the pan to sear. Cook for 4-5 minutes per side until the rice paper is crisp and golden and salmon is cooked through. Avoid crowding the pan to prevent ripping the delicate wrappers.
- Serve: Serve the warm spring rolls with the prepared dipping sauce for a flavorful bite.
Notes
- Use gluten-free tamari for a gluten-free recipe.
- Adjust sriracha in the dipping sauce to control heat level.
- Use a damp towel to rest softened wrappers to prevent sticking.
- Be gentle when rolling to avoid tearing the rice paper wrappers.
- These spring rolls are best served immediately while they are crispy and warm.
