Description
A crispy and healthy spring roll featuring fresh salmon shiitake mushrooms and caramelized vegetable slaw pan-seared to perfection.
Ingredients
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8 oz salmon filet cut into strips.
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9 rice paper wrappers.
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2 cups sliced shiitake mushrooms.
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10 oz vegetable slaw.
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1/4 cup gluten-free tamari.
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1 tbsp sesame oil.
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2 tsp agave.
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1/2 tbsp rice vinegar.
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2 cloves garlic minced.
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1/2 tbsp ginger chopped.
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2 tsp sriracha.
Instructions
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Sauté garlic and ginger in oil then cook mushrooms and vegetable slaw until sticky and caramelized.
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Cool the filling completely and whisk the dipping sauce ingredients in a separate bowl.
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Dip rice paper in warm water until pliable then lay on a damp towel.
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Place one salmon strip and 2 tablespoons of filling in the center then roll tightly like a burrito.
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Sear the rolls seam-side down in a skillet over medium-low heat for 4-5 minutes per side.
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Serve warm with the prepared dipping sauce for a professional-grade fusion dinner.
Notes
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Using a damp towel as a rolling surface is the secret to preventing rice paper from sticking.
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Spacing the rolls in the pan prevents the gelatinized starch from fusing them together.
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These rolls are perfect for meal prep and can be reheated easily in a dry skillet.
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Category: Dinner.
- Method: Pan-Searing.
- Cuisine: Asian Fusion.
Nutrition
- Serving Size: 3 rolls.
- Calories: ~ 353.5 kcal.
- Sugar: ~ 6g.
- Sodium: ~ 890mg.
- Fat: ~ 10.5g.
- Saturated Fat: ~ 2g.
- Unsaturated Fat: ~ 8.5g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 43g.
- Fiber: ~ 4.5g.
- Protein: ~ 24g.
- Cholesterol: ~ 45mg.
Keywords: Salmon Spring Rolls, Healthy Gluten Free Recipes, Crispy Rice Paper Rolls, 30 Minute Dinners, Asian Fusion Appetizers, New York Recipe.