Salmon in rice paper wraps

Salmon in rice paper wraps


1 person made this

About this recipe: Tasty fried rice paper wrapped salmon with a sauce of your choice. Perfect as finger food, or serve with stir-fried vegetables for a main course. Shetland, Scotland, UK

Serves: 4 

  • 4 (100g) salmon fillets
  • 1 lime, zested and juiced
  • 4cm fresh ginger, peeled
  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped and grated
  • 1 garlic clove, crushed
  • 8 (20cm) Vietnamese rice paper pancakes
  • 4 tbsp sunflower oil
  • 4 tbsp Thai fish sauce or oyster sauce
  • 1 tbsp toasted sesame seeds

Prep:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Cut each piece of salmon in half.
  2. Mix the lime juice and zest, ginger, coriander, spring onions and garlic together in a bowl. Spread over the tops of the salmon pieces.
  3. Fill a shallow dish large enough to hold the rice paper pancakes with warm water. Soak them for 15 to 20 seconds or until just soft and pliable. Place on a damp tea towel and blot to remove excess water.
  4. Place a piece of fish on each round. Fold in the sides of the pancakes and roll to enclose and wrap the fish.
  5. Heat the oil in a frying pan over a medium heat. Add the fish parcels and fry for 2 to 3 minutes per side, or until the rice paper is golden and the fish is just tender.
  6. Drain on kitchen paper. Arrange two rice paper wraps on each serving plate, drizzle over a little Thai fish sauce and sprinkle with sesame seeds.

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