These healthy salmon spring rolls are soft on the inside and crispy on the outside. They are pan-fried using less oil, but still got the flavour of the traditionally deep-fried spring rolls. Made with rice paper, these salmon spring rolls are gluten-free.
These tasty salmon spring rolls are perfect as appetizer, side dish and snacks. Watch how easy it is to make them in the video below.
Salmon Spring Roll Ingredients
- Canned Salmon: I used 7.5oz/213g can in this recipe. You can also use fresh fish instead.
- Water: To add to the canned salmon broth, to make enough liquid to rehydrate the rice paper.
- Rice Paper Wrappers: They are a more convenient alternative to the wheat flour based spring roll wrappers. You need to store wheat flour based spring roll wrappers in the freezer and take special care of the leftover wrappers as you can’t re-freeze them. You can store rice paper wrappers in the pantry for a really long time, and use as few as you like without thawing the whole package or worrying about the leftovers. Rice paper wrappers are naturally gluten-free.
- Cabbage: My go-to cabbage is the Taiwanese flat cabbage. They are crunchier and juicier, and quick to cook. If not available, you can also use regular green cabbage instead.
- Plain Mayonnaise
- Ground Black Pepper
- Scallions or Green Onion
- Toasted Sesame Seeds (Optional)
- Healthy Cooking Oil: Such as coconut oil, avocado oil, butter or ghee.
- Drain the salmon to separate as much broth from the meat as possible. This prevents wet salmon from making the spring rolls too soggy. Don’t throw away the salmon broth. Use it to rehydrate the rice paper wrappers and add flavour.
- When making fillings inside the spring rolls, layer the mayonnaise in between the cabbage and salmon.
- Place the fillings in the lower centre position of the wrapper. This will leave enough wrapper to wrap around the entire spring roll. My spring rolls are covered by 2 layers of rice paper on all sides (see video) so that they will not break easily when fried.
Make-Ahead Spring Rolls
If you would like to meal prep this dish in advance to save time at a later point, you have 2 options.
- You can wrap all the spring rolls and store them in a sealed container in the fridge to pan fry later. Use this method to meal prep the spring rolls a few hours to 1 day ahead of time. Fresh rice paper wrappers will dry if stored for too long. Follow the last step of the recipe to pan fry the spring rolls at meal time.
- Cook all the spring rolls and then store them in the fridge or freezer. Use this method to meal prep the spring rolls days to weeks ahead of time. If you freeze the cooked spring rolls, they will last longer, but you need to thaw them before eating. To reheat and crisp up the spring rolls, bake them in the oven at 400℉ for 5 minutes.
More Gluten-Free Appetizers You Will Love
- Easy Baked Butterfly Shrimp (Keto, Gluten-Free)
- Easy Chicken Liver Pâté (Keto, Paleo, Whole 30)
- Mini Mushroom Pancakes (Keto, Paleo, Whole 30)
- Tostones /w Garlic Cilantro Mayo
- Keto Sushi (Probiotic, Low-Carb)
- 5 Ingredient Gluten Free Zucchini Crepe
Salmon Spring Rolls (Gluten-Free, Pan Fried)
- 1 (7.5oz/213g) canned salmon
- 1/3 cup water
- 10 rice paper wrappers
- 2 1/2 cups thinly shredded green cabbage loosely packed
- 5 teaspoons plain mayonnaise
- ground black pepper to taste
- 2 scallions thinly sliced
- 1 teaspoon toasted sesame seeds optional
- 2 tablespoons healthy cooking oil such as coconut oil, avocado oil, butter or ghee
- Open the can of salmon. Press on the salmon firmly to squeeze out all the liquid. Drain the broth completely into a small bowl, and leave the salmon in the can. Add water into the salmon broth to make more liquid, and use it to rehydrate the rice paper wrappers in the next step.
- Take 1 rice paper wrapper and place it on a flat surface. Brush the rice paper generously with the salmon liquid, turn the wrapper to the other side and brush again. Give it 1 minute to soften. Take 1/4 cup cabbage, place in the lower centre position of the wrapper. Top with 1/2 teaspoon mayonnaise, 1/10th can of salmon, pinch of black pepper, about 1 teaspoon sliced scallion, and a pinch of toasted sesame seeds if using. Wrap the bottom edge of the rice paper up around the filling tightly, fold the left and right 1/3 of the rice paper towards the middle, and roll the spring roll up to have the rice paper wrap around the entire outside of the spring roll. Repeat this step to make all 10 spring rolls.
- Heat the cooking oil in a large flat-bottomed skillet over medium-high heat. Place the spring rolls in the pan and fry a total of 6 minutes, turning once in a while to cook all sides until lightly golden brown and crispy.
- The spring rolls will soften once cooled down. To reheat and crisp up again, place them on a baking sheet and bake in the oven at 400℉ for 5 minutes.
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