Description
Crispy on the outside, tender on the inside, these salmon rice paper rolls are packed with flaky salmon, fresh herbs, and crunchy veggies. Baked to golden perfection, they’re quick, flavorful, and perfect for any occasion.
Ingredients
Scale
- 1 cup cooked salmon, flaked
- 8 rice paper wrappers
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Olive oil or neutral oil, for brushing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or use a wire rack.
- In a mixing bowl, combine flaked salmon, carrots, cucumber, cilantro, green onion, soy sauce, sesame oil, salt, and pepper.
- Prepare a small bowl of warm water for softening the rice paper.
- Dip each rice paper wrapper in water for 10–15 seconds until pliable. Lay flat, place a spoonful of filling in the center, fold sides inward, and roll tightly.
- Place rolls on the baking tray, brush lightly with olive oil, and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Cool slightly before serving. Serve with dipping sauce and optional garnish of sesame seeds or herbs.
Notes
- Don’t overfill the wrappers to prevent tearing.
- Brush with sesame oil for extra flavor and crisp.
- Use a wire rack to ensure even baking on all sides.
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
Keywords: salmon rice paper roll, baked rice paper roll, crispy salmon appetizer, healthy fusion recipe