Description
Crispy rice paper rolls filled with flaky salmon, creamy avocado, and jalapeño, tossed in tangy Ty Ling sauce. A quick Pan-Asian dish perfect for gatherings or weeknight meals.
Ingredients
6 large rice paper sheets
1 lb sushi-grade salmon (fillet, crumbled)
4 tbsp olive oil
2 tbsp Japanese seaweed spice (or toasted sesame seeds)
1 cup cooked jasmine rice (sushi rice optional)
1 medium avocado (sliced)
1 medium jalapeño (seeded, sliced)
¼ cup Ty Ling sweet sauce
Instructions
Heat olive oil in a skillet over medium heat
Cook salmon skin-side up for 4-5 minutes per side until flaky
Let cool, then crumble into bite-sized pieces
Soak rice paper sheets in warm water for 10-15 seconds
Layer cooked rice, salmon, avocado, jalapeño, and a sprinkle of seaweed spice on each sheet
Fold into rolls and serve with Ty Ling sauce
Notes
For crisp rolls, soak rice paper in warm water. Serve with extra Ty Ling sauce for dipping. Substitute jalapeño with serrano pepper for more heat. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Sautéed
- Cuisine: Pan-Asian
Nutrition
- Serving Size: 1-2 rolls
- Calories: 340
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg