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Jalapeno Salmon Bites in Crispy Rice Paper

by Herman
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You all have spoken – my recipe Jalapeno Salmon Bites in Crispy Rice Paper is a hit! This recipe went VIRAL on my Instagram page and I’ve gotten a ton of likes, comments, shares, and saves. If you haven’t checked it out yet, you need to because crispy rice paper is really trending right now. These bites are packed with flavor from the salmon, spicy from the jalapeno, and crispy from the rice paper which is shallow fried.

What is rice paper?

Rice paper are edible thin, translucent sheets made from a mixture of rice flour, water, and salt. They are popular in Asian cuisine and typically filled with anything you like. Rice paper are dried in the package and you re-hydrate them by dipping them in warm water.

Why you’ll love this recipe

This crispy rice paper recipe with salmon and jalapeno is so simple to make and you won’t be able to resist the flavors of the salmon and heat from the jalapeno. Make this for any meal or even as a snack for yourself – you won’t regret it!

Ingredients

  • Salmon – this protein pairs perfectly with all of the other ingredients in this recipe but feel free to switch this up with another similar protein
  • Smoked paprika – adds a bit of smokiness and a beautiful color to the salmon
  • Garlic – a little goes a long way here for aroma
  • Ginger – ginger is one of my favorite spices to use and shouldn’t be skipped in this recipe!
  • Soy sauce – one of the key components for the marinade and adds savory, umami notes to the salmon
  • Brown sugar – a bit of sweetness to balance the savory
  • Crushed red pepper flakes – I like a little more heat but a little goes a long way
  • Sriracha sauce – more heat and spice because why not! Feel free to adjust or skip based on your personal tolerance
  • Avocados – this adds a buttery, creamy texture in the crispy rice paper
  • Jalapeno – adjust the spice level here by removing the seeds based on your desire tolerance
  • Rice Paper – make sure to double wrap each dumpling and be patient when pan frying to ensure it is extra crispy!
  • Olive oil – I used olive oil but feel free to any other oil you have on hand. This is key to making the rice paper crispy.

How to make Jalapeno Samon Bites in Crispy Rice Paper

  1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.
  2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.
  3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).
  4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
  5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.
  6. Remove from pan and transfer to a plate. Enjoy immediately.

Tips

  1. Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
  2. The rice paper hardens as it gets cold so it is best eaten fresh!

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Jalapeno Salmon Bites in Crispy Rice Paper

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Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

1 pound fresh or thawed frozen salmon, cut into 1-inch cubes

1/2 tsp salt

1 tsp smoked paprika

3 cloves garlic, minced

2 tsp ginger, minced

1/4 cup soy sauce

2 Tbsp brown sugar

1/2 tsp crushed red pepper flakes

1 Tbsp sriracha sauce

1-2 avocados, sliced

1 jalapeno, thinly sliced

About 16 small rounds of rice paper

3 Tbsp olive oil

Instructions

1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.

2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.

3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).

4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.

5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.

6. Remove from pan and transfer to a plate. Enjoy immediately.