Crispy Salmon Spring Rolls

April 28, 2023

Crispy Salmon Spring Rolls


  • 1 lb sockeye salmon
  • 3 scallions
  • 1T white sesame seeds
  • 1 avocado, sliced
  • 1/2 c shredded green cabbage
  • 1/2 c shredded carrots
  • 15 rice paper wrappers
  • 2T avocado oil
  • Teriyaki or Peanut sauce, for dipping.


  • Dab salmon with a paper towel then slice into 2” cubes and season with salt and pepper.
  • Add 2 tbsp of avocado oil to a pan and cook salmon for 1-2 mins on each side. Once it’s done peel off the skin and set aside.
  • I’m a skillet on medium heat, cook the shredded cabbage and carrots until tender.
  • Chop scallions into 2” strips and slice an avocado.
  • Add water to a round dish and dunk your rice paper roll in the water for 20-30 seconds until it just softens. On a damp working surface lay down the rice paper roll, add a strip of scallion, a piece of avocado, cabbage, carrots, a sprinkle of white sesame seeds, and a piece of salmon. Roll it up and then fold the end on top of one another. Repeat with the rest of the ingredients.
  • Add your rolls to the same pan you cooked the salmon in and cook on each side for 3 minutes or until they’re browned. *Once you lay the rolls on the greased skillet, do not move them until they naturally crispy and release. This will avoid sticking to the pan.*
  • Serve with dipping sauce teriyaki and enjoy!