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Pan-Seared Salmon Spring Rolls
Golden and crispy on the outside, tender and juicy inside—these gluten-free salmon spring rolls are pan-seared to perfection.
Ingredients
- 1 tablespoon sesame oil (divided)
- 2 cloves garlic
- ½ tablespoon chopped ginger (or ½ teaspoon dried ginger, divided)
- 2 cups shiitake mushrooms (sliced )
- 10 oz bag vegetable slaw (about 3 cups)
- ¼ cup gluten-free tamari ( or low-sodium soy sauce, divided)
- 2 teaspoons agave (or honey, sugar, monkfruit, divided)
- 2 teaspoons sriracha
- ½ tablespoon rice vinegar
- 8 ounce filet salmon (cut into 9 1-inch strips)
- 9 rice paper spring roll wrappers
- warm water
Instructions
- Heat sesame oil over medium low in a large skillet; add garlic and ginger. Cook until aromatic, 1 minute. Add mushrooms, stir and cover so they release some of their moisture, 2-3 minutes. Uncover and cook, stirring until browned, 3 to 4 minutes.
- Add veggie slaw and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until sticky and caramelized.
- Transfer to a shallow dish and cool completely. Wipe out the pan while it is still warm.
- While filling cools, prepare dipping sauce: In a small bowl combine remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar.
- Roll the spring rolls: Spray the same pan with cooking spray and keep on medium-low heat. Working individually, dip a spring roll wrapper in warm water until it is pliable, 30 to 45 seconds. Lay on a clean surface, I found a damp clean towel works well. Add one strip of salmon in the center and top with two heaping tablespoons of chilled vegetable filling. Roll like a burrito, folding in the sides after the first rollover. Sear, seam side down– which should, in turn, also be the side that the salmon is on.
- Sear until crisp, 4-5 minutes per side. Try to avoid letting the rolls touch each other while in the pan, this could cause them to rip!
Notes
- Yields: 9 rolls and ⅓ cup dipping sauce
- Pro Tip: I found using a damp clean kitchen towel as my surface worked perfectly and made the rice paper easy to work with.
- Don't let the spring rolls tough when cooking, they will stick to each other.
- Share your photos on the Skinnytaste Community!
Nutrition
Serving: 3rolls with dipping sauce, Calories: 353.5kcal, Carbohydrates: 43g, Protein: 24g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 48.5mg, Sodium: 1044.5mg, Fiber: 4.5g, Sugar: 8.5g
- WW Points: 6