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
For the Salmon Bites:
- 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
Rice Paper and Fillings:
- 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
Prepare the Salmon
Cut the salmon into 1-inch cubes for easy handling and even cooking. Sprinkle the cubes with salt and paprika, then stir gently to coat them evenly. Set the salmon aside to let the seasoning penetrate while you prepare the marinade.
Make the Marinade
In a mixing bowl, combine minced garlic, grated ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce. Stir the mixture until the sugar dissolves and the ingredients are well blended.
This marinade will provide a perfect balance of sweet, savory, and spicy flavors.
Marinate the Salmon
Transfer the salmon cubes to a separate bowl and pour ¾ of the marinade over them, ensuring the pieces are evenly coated. Reserve the remaining ¼ of the marinade as a dipping sauce.
Cover the bowl and refrigerate for at least 30 mins to let the flavors develop. For the best results, marinate overnight.
Cook the Salmon
Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add the marinated salmon bites, placing them in a single layer.
Fry each side of the salmon cubes for about 3-4 minutes until golden brown and cooked through. Once done, remove the salmon from the pan and set aside.
Assemble the Rice Paper Bites
Fill a shallow, large bowl with warm water. Dip a piece of rice paper into the water until it softens, then lay it flat on a clean surface.
Place two salmon cubes, one slice of jalapeño, and a small wedge of avocado in the center of the rice paper. Fold the edges towards the center and roll it up to create a small package.
For extra durability, double-wrap the bite by repeating the process with another piece of rice paper.
Fry the Wrapped Bites
Heat 2 tablespoons of olive oil in a medium pan over medium heat. Place the wrapped bites in the pan, ensuring they are spaced out to avoid overcrowding.
Fry each side for about 3-4 minutes until crispy and golden brown. Remove from the pan and transfer to a plate.
Serve and Enjoy
Serve the crispy salmon bites immediately with the reserved dipping sauce on the side. Enjoy the burst of flavors and textures in every bite!
Tips
- Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
- 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.
Ingredients
1 pound fresh or thawed frozen salmon, cut into 1-inch cubes
½ teaspoon salt
1 teaspoon smoked paprika
3 cloves garlic, minced
2 teaspoon ginger, minced
¼ cup soy sauce
2 tablespoon brown sugar
½ teaspoon crushed red pepper flakes
1 tablespoon sriracha sauce
1-2 avocados, sliced
1 jalapeno, thinly sliced
About 16 small rounds of rice paper
3 tablespoon 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 ¾ of the sauce (save ¼ of it as dipping sauce) and marinate salmon 30 mins (overnight preferred).
4. In a pan on medium heat, add 1 tablespoon 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 tablespoon 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.
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