Description
These Pan-Seared Salmon Spring Rolls offer a delicious fusion of crispy rice paper wrappers, tender seared salmon, and a savory vegetable filling with shiitake mushrooms and slaw, finished with a flavorful dipping sauce. Perfect as a light dinner or appetizer, this recipe combines Asian-inspired flavors with a satisfying pan-seared method for an elegant and nutritious meal ready in 30 minutes.
Ingredients
Scale
For the 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 syrup (or honey, sugar, monkfruit, divided)
For the Dipping Sauce:
- 1 tablespoon sesame oil (remaining portion)
- ½ tablespoon chopped ginger (remaining portion)
- 2 tablespoons gluten-free tamari or low-sodium soy sauce (remaining portion)
- 2 teaspoons agave syrup (remaining portion)
- 2 teaspoons sriracha
- ½ tablespoon rice vinegar
For the Spring Rolls:
- 8 ounce filet salmon, cut into 9 strips approximately 1 inch each
- 9 rice paper spring roll wrappers
- Warm water (for softening wrappers)
- Cooking spray (for pan)
Instructions
- Sauté Aromatics and Mushrooms: Heat 1 tablespoon sesame oil in a large skillet over medium-low heat. Add half of the minced garlic and chopped ginger; cook until fragrant, about 1 minute. Add sliced shiitake mushrooms, stir, and cover the skillet to let mushrooms release moisture for 2-3 minutes. Remove cover and continue cooking, stirring occasionally, until mushrooms are browned, about 3-4 minutes.
- Cook Vegetable Slaw with Seasoning: Add the vegetable slaw to the skillet and cook until it softens slightly, around 3-4 minutes. Stir in half the tamari and half the agave or your chosen sweetener. Continue cooking until the mixture becomes sticky and caramelized. Transfer this filling to a shallow dish and allow it to cool completely. Wipe out the skillet while it is still warm.
- Prepare Dipping Sauce: In a small bowl, combine the remaining sesame oil, ginger, tamari, sweetener, sriracha, and rice vinegar. Mix well and set aside.
- Soften Spring Roll Wrappers: Spray the cleaned skillet with cooking spray and keep it on medium-low heat. Working with one wrapper at a time, dip it into warm water for 30 to 45 seconds until pliable. Lay the softened wrapper flat on a damp clean towel or surface.
- Assemble Spring Rolls: Place one strip of salmon in the center of the wrapper. Top with two heaping tablespoons of the cooled vegetable filling. Fold in the sides and roll tightly like a burrito.
- Pan-Sear Spring Rolls: Place the roll seam-side down in the preheated skillet, which also places the salmon side down. Sear each side until crisp and golden brown, about 4–5 minutes per side. Keep rolls separated to prevent sticking or tearing.
Notes
- Use gluten-free tamari to keep the recipe gluten-free.
- Rice paper wrappers should be softened carefully to avoid tearing.
- Searing seam-side down seals the roll and keeps it closed during cooking.
- This recipe yields perfectly crispy spring rolls that pair beautifully with the spicy and tangy dipping sauce.
- Adjust sriracha quantity to control heat level in the dipping sauce.
