Crispy Rice Paper Salmon Parcels
Cook Time 45 minutes
Oil, for shallow frying
12 rice paper sheets
2 x can 200g salmon in spring water, drained
4 spring onions, chopped
1 x 2cm knob of ginger, minced
1 carrot, coarsely chopped
1 cup roughly chopped cabbage
4 shiitake, finely chopped
3 spring or coriander, roughly chopped
¼ cup sweet chilli sauce
1 tbsp sesame seeds
½ tsp sesame oil
A splash of light soy sauce
For dipping sauce combine the ingredients.
Heat 1 tsp of the oil in a frying pan and add the spring onion and ginger, followed by the carrot, cabbage and shiitake. Sauté for 2-3 minutes to soften and add a small splash of soy sauce. Remove off the heat and cool a little then add the salmon and coriander.
Dip one rice paper sheet in some water and place it on a clean surface. Add 2-3 tablespoons of the mixture to the centre. Fold one side of the rice paper up and overfilling, followed by the other three sides to form a square parcel. Place another rice paper sheet in the water and wrap the parcel a second time to ensure the filling doesn’t fall out when frying it. Repeat with the remaining mixture and sheets to form six parcels.
Heat oil in a pan and fry for a minute or so on each side until golden and crisp.
Serve parcels with dipping sauce.