Crispy Rice Paper Salmon Parcels

Cook Time 45 minutes 

Servings 6


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 

Dipping sauce

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.


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