I recently made these jalapeno salmon cream cheese rice paper dumplings and they are as good as they sound. Imagine tender salmon coated in smoky, spicy flavors, paired with creamy cheese and a hint of jalapeno heat—all wrapped up in a golden, crispy rice paper shell.
This is the kind of fun and easy recipe your family will ask you to make again and again. It’s ready in under 30 minutes, irresistibly crunchy on the outside, and melt-in-your-mouth soft inside.
What are Jalapeno Salmon Cream Cheese Rice Paper Dumplings?
Jalapeno salmon cream cheese rice paper dumplings are crispy little pillows made by wrapping marinated salmon, cream cheese, and jalapenos in rice paper and pan-frying them until golden brown. It's like a love child between sushi rolls and pan-fried dumplings!
The rice paper itself originates from Vietnamese cuisine, where it’s often used for spring rolls. But here, it gets a crispy twist thanks to a shallow fry that turns it beautifully crunchy while keeping the inside soft and creamy.
Why You’ll Love Jalapeno Salmon Cream Cheese Rice Paper Dumplings
- Quick and easy: You can whip up these crispy rice paper dumplings in under 30 minutes—perfect as a quick appetizer or snack.
- Irresistible flavor: The combo of salmon, smoky paprika, and creamy cheese with that jalapeno kick is seriously mouth-watering.
- Crispy and creamy contrast: That golden, crunchy shell and soft interior make every bite next-level satisfying.
- Versatile dish: These dumplings can be a main course, appetizer, or even a fancy party snack.
- Unique twist: It’s a fun, unexpected take on traditional dumplings or spring rolls—fusion at its best.
Equipment You’ll Need
- Mixing bowl
- Nonstick pan or skillet
- Tongs or spatula
- Cutting board
- Sharp knife
- Wire rack for draining
Ingredients
- Salmon: The star of the show—rich, tender, and packed with healthy omega-3s. I like to use boneless, skinless salmon for this recipe.
- Salt: Enhances the salmon’s natural flavor.
- Smoked Paprika: Adds a deep, smoky aroma that complements the fish beautifully.
- Garlic: Gives a bold, savory punch that infuses the marinade.
- Ginger: Adds warmth and brightness to balance the spicy jalapeno.
- Soy Sauce: Brings umami and saltiness that ties all the flavors together.
- Fish Sauce: Adds depth and a touch of authentic Southeast Asian flavor.
- Brown Sugar: Balances the heat and salt with subtle sweetness.
- Sriracha: Delivers that irresistible spicy kick and vibrant color. Adjust this to your spice tolerance and preference!
- Cream Cheese: Provides a creamy, melty center that cools down the spice.
- Jalapeno: Adds a zesty, fresh heat that cuts through the richness.
- Rice Paper (22 cm): The wrapper that turns light and crispy once fried. 22cm is the size that I used for my recipe.
- Neutral Oil: Perfect for frying without adding extra flavor.
Customizations
- Make it spicy: Add extra sriracha or toss in red chili flakes to kick up the heat.
- Keep it mild: Remove jalapeno seeds or skip them altogether for a family-friendly version.
- Go dairy-free: Swap cream cheese with a plant-based spread or avocado slices for creaminess.
- Add veggies: Finely chopped bell peppers, carrots, or scallions would add crunch and color.
How to Make Jalapeno Salmon Cream Cheese Rice Paper Dumplings
Marinate the Salmon
In a bowl, mix together salmon, salt, smoked paprika, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and sriracha. Gently combine everything so the fish stays in chunks, not mushy.
Let it marinate for 15 minutes—just enough time for those bold flavors to soak in.
Cook the Salmon
Heat a pan over medium heat with a drizzle of oil. Add the marinated salmon pieces and sear them for about 2–3 minutes per side, until golden brown and cooked through.
Remove from heat and set aside to cool slightly.
Assemble the Jalapeno Salmon Cream Cheese Rice Paper Dumplings
Dip one sheet of rice paper into lukewarm water just until soft, then lay it flat on a cutting board. Add a couple of salmon pieces, a spoonful of cream cheese, and a couple of jalapeno slices in the center.
Fold the bottom corner over the filling, tuck in the sides, and roll it up into a neat little pillow. Double wrap it with another rice paper sheet.
Fry Until Crispy and Golden
Heat 2–3 tablespoons of neutral oil in a nonstick pan over medium heat. Place the wrapped dumplings seam-side down and fry for 3–4 minutes per side until golden brown and crispy.
You’ll know they’re done when the edges start to bubble and turn beautifully golden.
Serve and Enjoy
Serve these jalapeno salmon cream cheese rice paper dumplings right away—they’re best hot and crunchy!
Pair with sweet chili sauce, soy glaze, or even a drizzle of honey sriracha if you like things extra saucy.
Storage
These dumplings do not store well so eat these immediately as the rice paper hardens quickly.
Tips To Make the Perfect Jalapeno Salmon Cream Cheese Rice Paper Dumplings
- Double wrap trick: Using two rice paper sheets keeps the dumplings sturdy and extra crispy.
- Don’t over-soak: Dip the rice paper just until it is wet, about 5-10 seconds. If you soak the rice paper, it will be too wet for it to crisp up later. You want the rice paper to be just pliable.
- Keep the heat moderate: Medium heat ensures the wrappers turn golden without burning before the inside gets hot.
FAQ Section
Can I make these dumplings ahead of time?
Yes! You can prep and fill them a few hours ahead, then fry right before serving for the best crispy texture.
Can I air fry these rice paper dumplings instead of pan-frying?
Absolutely! Brush them generously with oil and air fry at 375°F (190°C) for about 8–10 minutes until crispy and golden.
The texture and crispiness will be slightly different than pan frying so I do recommend pan frying for best texture.
Can I bake the jalapeno salmon cream cheese rice paper dumplings?
You can—bake at 400°F (200°C) for 15–18 minutes, flipping halfway. They’ll be crisp, though not quite as golden as pan-fried ones.
What dipping sauces go best with this recipe?
Try sweet chili sauce, spicy mayo, or a mix of soy sauce, a touch of sugar and rice vinegar. All pair beautifully with the creamy, spicy filling.
Can I freeze these dumplings?
It’s best not to freeze them—rice paper tends to crack when thawed. Make them fresh for the perfect crunch.
Related Recipes You'll Love
- Lemongrass Chicken Rice Paper Dumplings
- Crispy Rice Paper Seaweed Rolls
- Crispy Rice Paper Onigirazu (Sushi Sandwich)
Jalapeno Salmon Cream Cheese Rice Paper Dumplings
Equipment
Ingredients
- 1.25 pound salmon boneless, skinless, cut into 2-inch by 1-inch pieces
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1.5 tablespoon brown sugar
- 1-2 tablespoon sriracha
- 4 oz. cream cheese
- 1 jalapeño thinly sliced
- 8 sheets rice paper 22cm size
- neutral oil for frying
Instructions
- In a bowl, add salmon, salt, smoked paprika, garlic, ginger, soy sauce, fish sauce, brown sugar, and sriracha and gently mix. Let marinate for 15 mins.
- In a pan on medium heat, pan-fry salmon on each side until golden brown and cooked through, about 2-3 mins per side. Remove from heat.
- Quickly dip rice paper in lukewarm water, shake off excess water, then lay flat on board. Add 1-2 pieces of salmon, 1 oz of cream cheese, and 2 slices of jalapeño. Fold the bottom corner up and over the filling, fold the left and right sides towards the middle, then roll up to get a pillow shaped dumpling. Double wrap the dumpling in another sheet of rice paper. Repeat with remaining ingredients.
- In a pan over medium heat, add 2-3 tablespoon neutral oil and rice paper dumplings. Fry on each side for about 3-4 mins until crispy and brown. Enjoy immediately.
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