Crispy Rice Salmon Rolls

Crispy Rice Salmon Rolls. This dish features the delightful Cedar Bay Applewood, Orange & GingerPre-Planked Salmon, perfectly balancing smoky, sweet, and tangy flavors. I serve these rolls with my Bacon Infused Chili Crisp to add an extra umami kick, making each bite a flavor bomb.

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Course: Appetizer

Cuisine: American Fusion, Korean

Keyword: Appetizers, At Home with Rebecka, Cedar Bay Grilling, Cedar Planked Salmon, Contest Recipe, Crispy Rice Rolls, Easy Asian Fusion

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: rolls

Calories: 138kcal

Author: athomewithrebecka

Equipment

1 cast iron pan

Ingredients

2 8-Ounce Cedar Pre-Planked Applewood Orange Ginger Salmon Cooked to manufacturers Instructions
1 package Three Ladies Brand Rice Paper

Salmon Filling

2 tablespoons green onion diced, white and green parts
1 4-ounce can water chestnuts drained and chopped fine
½ cup mayonnaise
1 teaspoon soy sauce
salt and pepper to taste

Bacon Infused Chili Crisp

¼ pound cooked bacon Chopped, bacon fat reserved
2 tablespoons gochugaru or red pepper chili flakes
1 large jalapenos chopped
¼ cups chopped green onions
2 tablespoons garlic minced
1 teaspoon ginger minced
¼ cup peanut or vegetable oil
1 tablespoon Toasted sesame oil

Instructions

Planked Salmon

Follow the manufacturer's instructions for grilling the salmon or baking in the oven. Allow the salmon to cool slightly before flaking the salmon for mixing.

Salmon Filling

Combine the flaked salmon, mayonnaise, soy sauce, water chestnuts, green onion, and salt and pepper—mix well and taste for seasoning.

Bacon Chili Crisp

Chop and cook bacon till crisp. Remove bacon and hold bacon fat in the pan till ready to heat the oils.
Chop green onions and add to a heat-proof mixing bowl. Add garlic, ginger, chili flakes, and jalapeños.
Add peanut or vegetable oil and sesame oil to the bacon fat, bringing to sizzling high heat. Pour hot oil over the chopped veggies and blend. Reserve till ready to serve.

Crispy Rice Rolls

Dip a rice paper sheet in water briefly and place it on a damp surface. Add a spoonful of the filling mixture in the center of the sheet in a rectangular shape. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, and then do the same with the sides to leave you with a square/rectangle-shaped pocket.
Dip a second rice paper sheet in the water, place it on the damp surface, and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first to double-wrap the filling. Repeat this process until all the filling has finished
Pan-fry the rolls in vegetable and sesame oil on medium heat for a few minutes until lightly golden.

To Serve

Serve the cooked rolls with bacon-infused chili crisp, and ENJOY!

Nutrition