Crispy Salmon Spring Rolls
Description
Try these Crispy Salmon Spring Rolls with homemade sauces when your sushi cravings hit! Packed with high-quality protein, these rolls feature tender salmon wrapped in rice paper and crisped to perfection in a hot pan. Enjoy with a variety of flavorful homemade dipping sauces. Perfect for a healthy and delicious meal or snack!
Salmon Marinade (Reserve Half for Dipping)
Take Half of Marinade and Add
Salmon + Other Half of Marinade
Spicy Mayo
Spring Roll Assembly
Instructions
Preheat oven or Traeger to 350F
Prepare the Marinade:
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In a bowl, mix together the lime juice, lime zest, Chili Onion Crunch, Sriracha, and honey.
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Divide the marinade in half. Reserve one half for dipping sauce.
Add to the Dipping Sauce:
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To the reserved marinade, add the rice vinegar and coconut aminos. Mix well and set aside for dipping.
Marinate & Cook Salmon:
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Sprinkle salmon with salt and pepper.
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Coat the raw salmon with the remaining half of the marinade. Let it sit for at least 15 minutes to absorb the flavors.
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Oven: After 15 minutes, bake salmon at 350F for 20-25 minutes in baking dish or small sheet pan.
Traeger: After 15 minutes, place salmon filet directly on grate and cook for 20-25 minutes.
Salmon is done when the thickest part registers 145F on an instant-read thermometer.
Prepare the Spicy Mayo:
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In a small bowl, mix together the plain Greek yogurt, avocado mayo, and Sriracha. Set aside.
Assemble the Spring Rolls:
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Cook rice according to package directions or use leftover rice.
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To soften rice paper sheets, fill a shallow dish with warm water. Dip each rice paper sheet into the water for about 20 seconds until softened.
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Double up the rice papers by placing one softened sheet on top of another to make a single, thicker sheet. Repeat for all 12 sheets (making 6 double-layered sheets).
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In the center of each spring roll, place 1 tablespoon (10g) of cooked jasmine rice, 2 oz cooked salmon, 1 1/2 tsp spicy mayo, a few pieces of julienned carrot and cucumber, and a tsp of pickled ginger.
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Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, like a burrito.
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Repeat with the remaining ingredients to make 6 spring rolls
Crisp the Spring Rolls:
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Heat the avocado oil in a non-stick skillet over medium-high heat.
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Carefully place the spring rolls in the skillet and cook until golden brown and crispy on all sides, about 2-3 minutes per side.
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Serve the crispy salmon spring rolls with the prepared dipping sauce on the side. Enjoy as a healthy and delicious meal or snack!
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 273kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Cholesterol 43mg15%
- Sodium 530mg23%
- Potassium 390mg12%
- Total Carbohydrate 33g11%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* These are delicious as leftovers, though I recommend eating them cold.
273 cal | 16g Protein | 33g Carbs | 8g Fat |
Serving Size: 1 Spring Roll
My Fitness Pal: Crispy Salmon Spring Rolls EHK
*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.
