Firecracker Salmon Crispy Springrolls

When I saw these pop up on my feed, I knew I had to recreate ! The crunch was UNREAL !! Enjoy these crispy spring rolls as is, but eating them with a lettuce wrap adds a perfect refreshing bite ! They are so fresh and savory at the same time; perfect for a quick and easy appetizer. I definitely recommend pan frying these as opposed to air frying because the spring roll wrap has a hard texture when air fried, and gets soggy way too easily. Try this one out, i’m sure you’ll love it! Ive also done this with shrimp, YUM !

What you’ll need:

• 1lb salmon

• salt

• black pepper

• rice paper sheets

• seaweed snacks

• 4-6 green onion stalks

• romaine lettuce (optional)

• 2 T ponzu

• 1 tsp sesame oil

• chiki flakes (optional)

• furikake

Instructions:

1. Start by prepping salmon

   -Rinse, pat fry, and cut into long 1-2in slices

   -Transer to a mixing bowl and season with just salt and black pepper. Set aside.

2. Prepare vegetables

   -Rinse, dry, and cut green onions into small peices

   -If using romaine lettuce; Seperate leaves, rinse, and pat dry. Set aside.

3. Fill a large bowl with medium-hot water

4. Take one rice paper sheet at a time and dip/rotate into the warm water making sure all of the sheet is completley submerged. About 3-5 seconds. Rice paper should still be a little stiff.

5. Place damp rice paper sheet onto a flat surface. (I like using a large cutting board).

6. Quickly add one seaweed snack on top of the rice paper

7. Followed by salmon and a tsp of green onions

8. Gently roll and tuck until you’re left with a “egg roll” shape.

9. Repeat steps 4-8 until all salmon is wrapped like egg rolls.

10. Heat up about 1 T olive oil on a pan and gently place salmon rolls in. Make sure to leave space in between rolls to avoid them sticking to each other.

11. Pan fry rolls on each side until golden and crispy. About 3-5 minutes.

12. Once salmon rolls are cooked to your desired liking, remove them and let them rest on a wired rack, so any extra oil can drip off.

13. While salmon rolls on resting, prepare dipping sauce.

    -Combine ponzu and sesame oil. Top with furikake and more green onions. Add chili flakes for some heat (optional)

14. Enjoy salmon rolls as a lettuce wrap and dip into sauce!! YUMMMM.