CRISPY SALMON RICE ROLLS

saladlunchsides
Written By Lauren Levy

Ingredients:

  • Rice paper

  • Seaweed

  • Rice

  • Leftover shredded salmon

  • Thinly sliced carrots and avocado

  • Optional - green onion, snap peas, kimchi, etc

  • Black sesame seeds

  • Sriracha

  • Tamari

Directions

  1. Have all ingredients ready to assemble.

  2. Soak rice paper for about 30 secs - don’t leave it for too long otherwise will be too soft and rip.

  3. Pat dry and layer seaweed, rice, salmon, veg, and seaweed as the final layer. Don’t fill too much - otherwise will break.

  4. Roll halfway, fold in sides, continue rolling.

  5. Dip in black sesame seeds and pan fry in bit of oil 2-3 mins a side.

  6. Serve immediately with a bit of tamari and sriracha mixed together.

Lauren Levy
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