OMG Crispy Salmon Spring Rolls (Gluten Free)

You need to make these gluten free crispy salmon spring rolls!

I know I’m super annoying because I just typed OMG without even knowing what it means, but you have to try these crispy salmon rice paper rolls! You will want to make them again and again and again and again for dinner or for lunch or whenever you’re hungry and got some salmon and rice paper and vegetables.

The filling for these gluten free spring rolls is kinda like the egg roll in a bowl I made a million years ago, but with salmon. And a little bit of shrimp. So if you’ve got some cooked salmon or shrimp, some vegetables, tamari sauce, lots of garlic and rice paper, then you have to make these.

You will also need a little bit of time, because handling wet rice paper isn’t for people who are in a hurry or weak and can’t handle things that feel like jelly fish. So get ready and go!

What’s Inside The Crispy Salmon Spring Rolls

Salmon and shrimp. I usually bake salmon pretty plain in the oven or sear it in a pan and always end up with leftovers. This time there was some shrimp too, so that also ended up in the spring rolls. But you don’t need the shrimp if you don’t have it or don’t want it.

Vegetables. Please, use what’s in season. I actually made these a while ago (like July last year) so I used kale, zucchini, scallions and carrots. You can easily switch things up and use broccoli, cauliflower or cabbage

Rice paper. Not an expert here, just use whatever rice paper you can find. I don’t know about yours, but mine said super quality on the package, so I’m really proud or myself for getting it.

Tamari sauce, ginger and garlic. Don’t forget about these two, they’re basically going to drown everything in flavor flav. And yes, I watched his reality show on MTV, mkay.

Spicy sauce for dipping and fresh cilantro. I had this not-so-great for you hot sauce with dried chilies and oil and peanuts that I always avoid. Hate to admit it, but I love this sauce and it said it’s MSG and gluten free. I had bought a while ago and it goes really well in fried rice or with these spring rolls. Sriracha or sweet spicy might be good to, basically you can use whatever sauce you like for these spring rolls.

How To Make Crispy Salmon Spring Rolls

We’re going to start with the filling. If you don’t have cooked salmon, simply sear a salmon fillet in a nonstick pan with a little bit of salt and olive or coconut oil. Both sides for about 4-5 minutes until golden brown. Then take it out. If you want to use shrimp, let it sear for about 3 minutes on each side.

While these are cooking you’ve got time to chop some vegetables. I chopped the zucchini in strips and some kale too. Scallions thinly and cilantro for later also thinly. Also mince some garlic and grate the carrot.

Now, remove the salmon or shrimp from the pan, add a bit of coconut oil to the pan and add in the kale, zucchini and carrots. Stir them at medium high for about 5 minutes, adding the tamari, ginger and garlic after 2-3 minutes.

Flake the salmon roughly using a fork and add it to the vegetables in the end. Then remove from heat and let the filling cool off for about 5 minutes.

Soak the rice paper in water for about 10 seconds or until it gets softer, but make sure to not overdo this, because it can fall apart. Take out of the water, lay on another large plate.

Place some of the filling in the middle. Sprinkle scallions on top.

Wrap from each side, kinda like a burrito.

Carefully flip and place on a greased nonstick pan.

Sear for about 4-5 minutes on each side until golden brown. The temperature is medium to medium-high. Start with the side that needs to be sealed first, then flip carefully.

Sometimes it can happen that you break the spring rolls and you want to scream, therefore I recommend – do not overfill them and make sure to leave enough space between the rolls in the pan, so that you can easily flip one without dragging the other one – they’re pretty sticky. Also have the pan greased at all times.

End of the TED talk. Now, go dip them in some sauce and enjoy!

And, no you do not need chop sticks to eat these. But do eat over a plate…

More Delicious Gluten-Free Recipes:

• Healthy Egg Roll In A Bowl With Chicken
• Best Cauliflower Fried Rice
• Healthy Fried Rice Breakfast Bowls

Yield: 3

Crispy Salmon Spring Rolls (Gluten Free)

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Gluten free crispy salmon spring rolls are a delicious healthier gluten free dinner idea that you will want to eat again and again and again! You will need rice paper, vegetables, tamari sauce and some salmon!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 6oz/ 180g salmon fillet
• 1/2 cup shrimp (optional)
• ½ zucchini in strips
• 1 cup chopped kale
• 1 carrot, grated
• 1 tbsp tamari sauce
• 2 tsp coconut oil
• 2 garlic cloves
• 2 scallions
• 2 tsp grated ginger
• cilantro, thinly chopped for garnish
• about 6 rice paper wrappers

Instructions

1. If you don't have cooked salmon, sear the salmon fillet in a nonstick pan with a little bit of salt and olive or coconut oil. Both sides for about 4-5 minutes until golden brown. Then take it out. If you want to use shrimp too, then let it sear for about 3 minutes on each side.
2. While these are cooking chop some vegetables. Zucchini in strips, kale, scallions and cilantro for later thinly. Mince the garlic and grate the carrot.
3. Remove the salmon and shrimp from the pan, add a bit of coconut oil to the pan and add in the kale, zucchini and carrots. Stir them at medium high for about 5 minutes, adding the tamari, ginger and garlic after 2-3 minutes.
4. Flake the salmon roughly using a fork and stir it in with the vegetables in the end. Remove from heat and let the filling cool off for about 5 minutes.
5. Soak the rice paper in water for about 10 seconds or until it gets softer, but make sure to not overdo this, because these fall apart easily. Take the rice paper of the water, lay on a large plate and place some of the filling in the middle. Sprinkle scallions on top and wrap from each side, kinda like a burrito.
6. Once wrapped, carefully flip and place on a greased nonstick pan. Sear for about 4-5 minutes on each side until golden brown. The temperature is medium to medium-high. Start with the side that needs to be sealed first, then flip carefully.
7. Do not overfill the rolls and make sure to leave enough space between them in the pan, so that you can easily flip one without dragging the other one - they're pretty sticky. Also have the pan greased at all time to avoid breaking the rolls.
8. Serve with some hot sauce of choice and thinly chopped cilantro!

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 623mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 23g