You may have seen some edition of these crispy salmon rice paper bites from a viral TikTok trend back in 2021, made by My Nguyen from My Healthy Dish (@myhealthydish). I decided to give it a go and made my own twist to it, and of course with some Costco ingredients!
If you want to take a look at her recipe of firecracker salmon in rice paper, here it is:
This is such as a clever and alternative way to make dumplings by using rice paper instead of a flour based dumpling wrapper – a must try!
The Salmon
For my recipe, I used Kirkland Wild Caught Alaskan Salmon made by Trident Seafoods. They’re sold in a pack of 6 at Costco – a great item to have in your pantry.
Canned salmon has a long shelf life, and is such a nutritious and versatile food. One serving contains 13g of protein and 700mg of omega-3’s!
See other ways to enjoy this salmon with my Japanese rice ball recipe, Spicy Salmon Onigiri.
The Rice Paper for Crispy Salmon Bites
Where can I get rice paper? Most Asian grocery stores should carry rice paper, or you can find some online!
If you aren’t familiar with making food with rice paper, it can be a little tricky. Be sure to use cold water and dip for just a few seconds on each side. Do not submerge the entire sheet in water or it will become too soft and difficult to work with!
Once your rice paper is softened a bit, it is ready to wrap your salmon and other ingredients.
Here’s how I do it:
Crispy Salmon Rice Paper Bites
Equipment
- 1 large bowl filled with cold water for dipping the rice paper sheets
Ingredients
- 6-8 rice paper sheets (I used 22 cm or 8.5 inch size)
- 1/2 riped avocado sliced into 1/4 inch pieces lengthwise
- 1 Korean chili pepper, thinly sliced (you can also use jalapeno pepper)
- 3 tbsp avocado oil (or other neutral flavored oil with high smoke point, like canola or grapeseed oil)
For the Salmon Mixture
- 1 6 oz can Kirkland Wild Caught Alaskan Pink Salmon
- 3 tbsp kewpie mayo
- 1 tbsp sriracha mayo (use 2 tbsp if you have a higher threshold for spice)
- 1 tbsp masago (or capelin fish eggs, available in the seafood section at most Asian supermarkets)
- 1/2 green onion stalk thinly sliced
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp green onion thinly sliced
- 1/2 tsp sesame seeds
- A pinch of gochugaru (Korean red pepper flakes) optional
Instructions
- In a small bowl, mix together the ingredients for the salmon mixture and set aside. Slice your avocado and pepper and set aside.
- Combine ingredients for the dipping sauce in a small sauce bowl and set aside.
- Take a sheet of rice paper and dip in cold water for just 1 to 2 seconds on each side. Do not submerge the entire sheet or dip in water for too long as the rice paper will become too soft.
- To assemble your dumpings:a. Lay your wet rice paper on a flat, clean surface.b. Place a slice of pepper in the center of the rice paper. c. Place a slice of avocado over the pepper.d. Add 1.5 tbsp of the salmon mixture on top of the avocado.e. Bring the bottom of the rice paper up over the filling, then bring the left side over the filling. Do the same with the right side. Lastly, start folding upwards until all the rice paper has been folded into a compact square. (Don’t worry if the shape is not perfect. As long as the filling is contained within the rice paper it will come out fine).f. Continue to do the same with the remaining ingredients and place the completed dumplings in a single layer on a plate. You can rub some oil onto the surface of the plate so the dumplings do not stick to it.
- Add oil to a large pan and heat over medium low heat. Once your oil is hot, gently place your dumplings in the oil. Do not overcrowd the pan and leave at least 1 inch of spacing between each dumpling so the dumplings do not get soggy.
- The rice paper will start to puff up and will be ready to flip once golden (about 2 to 3 minutes on each side).
- Serve immediately on a platter with the dipping sauce. Garnish the dumplings with more sliced green onions and sesame seeds (*optional).
