Pan-Seared Salmon Rice Paper Wraps with Ginger-Soy Dipping Sauce
Skinless pan-seared salmon flaked into rice paper rolls with carrot, cucumber, coriander, served with ginger-soy dip.
- 280 g salmon fillet, skinless
- 8 sheets rice paper wrappers
- 1 tbsp butter
- 3 tbsp soy sauce
- 15 g fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 20 g fresh coriander leaves
- 100 g shredded carrot
- 120 g cucumber, julienned
- 1 tbsp lime juice
- ½ tsp sea salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Make dipping sauce: whisk together soy sauce, grated ginger, rice vinegar, and sesame oil. Set aside.
- Step 2
Season salmon fillet with salt and pepper on both sides.
- Step 3
Heat butter in a non-stick frying pan over medium-high heat. Once foaming, place salmon skin-side up and cook for 4–5 minutes until golden. Flip and cook for another 3–4 minutes until cooked through. Remove and flake into bite-sized pieces.
- Step 4
Soak rice paper wrappers one at a time in warm water for 5–10 seconds until pliable. Lay on a clean surface.
- Step 5
Divide flaked salmon, shredded carrot, cucumber, and fresh coriander between the 8 wrappers, placing ingredients in the centre of each sheet.
- Step 6
Roll each wrapper tightly, tucking in the sides as you go, to create a sealed parcel.
- Step 7
Arrange wraps on a serving plate, drizzle with lime juice, and serve with the ginger-soy dipping sauce.
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