Crispy Salmon Rice Paper Bites

Crispy Salmon Rice Paper Bites


Ingredients for the fish

  • 2 4 oz salmon filets
  • 1 tbsp olive oil
  • Cayenne salt and pepper to taste
  • 1 tbsp grapeseed oil for the skillet

Ingredients for the bites

  • 1 package of rice paper
  • 1 jalapeño sliced thinly
  • 1 avocado sliced thinly

Ingredients for the sauce

  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp honey
  • 1 clove of garlic minced
  • 1 inch ginger grated or 1/2 tsp ginger powder
  • 1/2 tsp chili flakes
  • 1/2 tsp sesame seeds


  • Season the salmon filets with olive oil, cayenne, salt and pepper and cube into bite sized pieces. Heat the grapeseed oil in a skillet until hot.
  • Pan fry the salmon pieces until golden on each side and cooked through— it took me about 4 minutes as it goes fast!
  • Line a plate with a paper towel and once the salmon is cooked, place to cool on the paper towel.
  • Prepare ingredients for the rolls by slicing. Prepare a large shallow bowl with water and add a touch of oil to a clean cutting board so your rolls don’t stick.
  • Dip one rice roll sheet in cool water for a few seconds and shake off excess water. Don’t over soak as it will get too soft.
  • Place it on the oiled cutting board and build you rolls. I added a slice or two of jalapeno, a slice or two of avocado and a square of cooked salmon. Fold all corners in until it forms a closed square-shape.
  • In the same oil as you cooked the salmon, quickly fry each wrapped bite until lightly golden brown on each side.
  • To prepare the sauce, whisk together all ingredients and dip! Serve warm and enjoy.

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