These Crispy Salmon Spring Rolls recipe is golden, crunchy, and packed with delicious flavor. Filled with tender salmon, fresh vegetables, and herbs, then fried until perfectly crisp, they make an irresistible appetizer or light meal. Serve with a tangy dipping sauce for the ultimate bite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 spring rolls
Ingredients
- 200 g (7 oz) cooked salmon, flaked
- 1 cup shredded cabbage
- 1 small carrot, julienned
- 2 green onions, finely sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 12 spring roll wrappers
- 1 egg, lightly beaten (for sealing)
- Vegetable oil, for frying
- Optional: chili flakes for spice
Instructions
- Prepare filling: In a bowl, combine flaked salmon, cabbage, carrot, green onions, cilantro, soy sauce, sesame oil, and chili flakes (if using). Mix well.
- Assemble rolls: Place a spring roll wrapper on a clean surface. Add 2 tbsp of filling near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly. Brush the edge with beaten egg to seal. Repeat with remaining wrappers.
- Heat oil: In a large skillet or wok, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry rolls: Fry spring rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy hot with sweet chili sauce, soy dipping sauce, or spicy mayo.
Tips & Variations
- Bake instead of frying: Brush with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Use smoked salmon for a richer flavor twist.
- Try adding bean sprouts or bell peppers for extra crunch.
- Serve with pickled vegetables for balance.
