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
Scale
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.
