Crispy Rice Paper Salmon Rolls

This is Kendra’s recipe. She taught this to me tonight and I’m still getting schooled in the kitchen. Believe me when I say I have a brand new appreciation for salmon now. The taste is indescribable. This takes a bit of effort but it’s worth it. About 20 minutes prep time and about 12 minutes of cook time in an air fryer.

Here’s the recipe…

Ingredients:

8 ounces salmon filet, skin removed, cut into small cubes

2 scallions chopped thin

2 tbsp Japanese Kewpie mayo

1 tbsp soy sauce

1 tbsp sriracha

2 tsp sesame oil

1/2” piece of ginger peeled and grated

1 clove grated garlic

1 tsp corn starch

1 tbsp crispy chili oil

About 10 round rice papers

1 jalapeño thinly sliced

1/2 bunch finely chopped cilantro

You start off by cutting up the salmon filet, and add it to a large mixing bowl.

Then you slice up a couple scallions.

Believe me when I say I have a brand new appreciation for salmon now. The taste is indescribable.

Once you have the scallions and fish in the bowl, you add the various sauces.

Add the kewpie mayonnaise…..

And stir everything together really well.

This is the brand of rice papers that I use.

It’s easier to cut them in half with kitchen scissors while they’re still dry.

They get dipped in a shallow dish of room temperature water for about 10 seconds until they hydrate.

Each cut half of the wrapper gets a scoop of salmon filler and folded over or rolled up into a small bundle. Unfortunately my big old fat fingers had a difficult time getting the first few rolled up. I had to watch a couple of times to see how they would roll up easier. There’s a trick to it that most guys don’t get…. Me included at first.

The bite sized bundles are placed on parchment paper in an air fryer rack.

They get baked in the air fryer for 12 minutes at 400*F until crispy.

While the first batch is in the air fryer, I cook the cut up pieces of asparagus tips. I actually use a pinch of sugar (not much) to take the slightly bitter taste off the asparagus while it softens in the pan.

These rolls can be finger foods or — you can scoop them up with a fork and shovel them in your mouth like I do. Now for the dipping sauce…

Dipping Sauce Ingredients:

3 tbsp soy sauce

2 tsp rice vinegar

2 tsp hot sesame oil

1 clove of grated garlic

1 tsp chili oil

1 tsp ginger paste

1 tsp sesame seeds

1 thinly sliced green onion

This sauce is ready to go as is, no cooking or heating required.

Once everything is done, the crispy salmon bites are plated up with the asparagus.

Dinner is served ! You will notice the crispy salmon bites are covered in the sauce, along with the asparagus. As a side dish — I made some Konjac noodle stir fry from my previous recipe, and I have a bowl of it with the rest of the dipping sauce poured over the top.

This is what I call eating in serious style. Chased down with some Guinness and I’d say it don’t get much better than this.