Rice Paper Salmon Rolls
Ingredients
The salmon
-
1
lb.
skinless salmon filets
-
3
Tbsp.
red curry paste
-
2
tsp.
kosher salt
-
1
tsp.
sugar
-
1
Tbsp.
sugar
-
3
Tbsp.
fresh lime juice
The rice paper
-
8–12
pieces
8" rice paper rounds
-
4
Tbsp.
vegetable oil
For serving
-
to taste
tender lettuce (such as Bibb or green leaf)
-
to taste
tender herbs (such as cilantro, dill and/or Thai basil)
-
to taste
thinly sliced radish
-
to taste
thinly sliced Persian cucumbers
Instructions
- Slice the salmon into strips and toss with red curry paste, salt, and sugar.
- Mix lime juice, remaining sugar, and red curry paste for the dipping sauce, and season with salt.
- Soak rice paper rounds in water until pliable, then cut in half and wrap around the salmon strips.
- Heat oil in a skillet and cook the rolls until crisp and golden brown.
- Serve the rolls with the dipping sauce and fresh vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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