The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re a fan of the sweet and spicy combo, these Rice Paper Dumps are about to become your next favorite dish! Imagine perfectly marinated salmon wrapped in crispy rice paper, with fresh veggies and a zesty dipping sauce. I’ve been obsessed with this combo since I shared my Sweet and Spicy Salmon recipe in July, and trust me, it’s as good as it sounds! These rice paper rolls are crispy, flavorful, and make the perfect snack or meal. Let’s get into the details of how you can make these Rice Paper Dumps in your kitchen!
Method
1. Marinate the Salmon
Start by preparing the marinade for the salmon. In a medium-sized bowl, combine the chopped salmon pieces with oyster sauce, soy sauce, brown sugar, garlic ginger paste, water, chili flakes, sesame oil, and chopped cilantro. Stir everything together to ensure the salmon is fully coated in the marinade. Let the salmon marinate for about 15 to 30 minutes to allow the flavors to soak in.
2. Prepare the Veggies
While the salmon is marinating, take a large mixing bowl and toss in your shredded cabbage, chopped spring onions, and julienned carrots. Give everything a good toss to evenly distribute the veggies. This will be the fresh and crunchy filling for the rice paper rolls.
3. Stir-Fry the Veggies
Once the salmon is marinated, heat a small amount of neutral oil in a medium frying pan over medium heat. Add the mixed veggies to the pan and stir-fry them for about 1 minute to soften them slightly. Next, add the ginger garlic paste and continue stir-frying for an additional 2 minutes, or until the carrots are cooked to your preferred tenderness. Once done, remove the veggies from the pan and set them aside in a bowl.
4. Cook the Salmon
In the same pan, add a little more oil to prevent sticking and heat it up over medium heat. Place the marinated salmon pieces in the pan and cook them for about 8 minutes, or until the salmon is crispy on the outside and fully cooked on the inside. Make sure to reserve a bit of the marinade for later use. Once the salmon is cooked, remove it from the pan and set it aside.
5. Combine Veggies and Salmon
Once the salmon is done cooking, add the stir-fried veggies back into the pan with the salmon. Pour in the reserved marinade, mixing everything together until the veggies and salmon are well combined. Stir gently to coat everything in the remaining marinade. Once combined, remove the pan from heat and set the mixture aside to cool slightly.
6. Assemble the Rolls
Now it’s time to assemble your rice paper dumps! In a shallow dish, soak a rice paper sheet in warm water for a few seconds, just until it becomes soft and pliable. Place the softened rice paper on a clean, flat surface. Add a spoonful of the salmon-veggie mixture in the center of the rice paper. Carefully fold the sides of the rice paper over the filling and then roll tightly, making sure the filling stays inside and doesn’t spill out. Repeat this process with the remaining rice paper sheets and filling.
7. Fry the Rice Paper Dumps
Heat some oil in a frying pan over medium heat. Once the oil is hot, add the rice paper rolls to the pan. Fry the rolls on all sides until they are golden brown and crispy, which should take about 3-4 minutes per side. Once crispy, remove the rice paper dumps from the pan and place them on a plate lined with paper towels to drain excess oil.
8. Prepare the Dipping Sauce
While the rice paper rolls are cooling slightly, prepare the dipping sauce. In a small bowl, combine the soy sauce, Chinese black vinegar, minced garlic, chili oil, sesame seeds, and sliced red chili. Stir everything together until well combined. This sauce will add an extra layer of flavor to the rolls and complement the spicy salmon perfectly.
Necessary Tools
- Medium frying pan
- Mixing bowls
- Chopping board and knife
- Shallow dish for soaking rice paper
- Tongs or spatula
- Serving dish for the rolls
Rice Paper Dumps
Cuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
2 salmon fillets, chopped into 1-2 inch pieces
1 tsp ginger garlic paste
1 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 tbsp brown sugar
1 tsp garlic ginger paste
1 tbsp water
1 tsp chili flakes (adjust to taste)
1/2 tsp sesame oil
A handful of chopped coriander/cilantro
For the Veggies
1 cup cabbage, shredded
2 spring onions, chopped
1 carrot, julienned
Dipping Sauce
1 tbsp light soy sauce
1 tbsp Chinese black vinegar
2 garlic cloves, minced
1/2 tsp chili oil
Sesame seeds
1 red chili, sliced
For the Rice Paper Rolls
9 rice paper sheets
Neutral oil (for frying)
Directions
- Marinate the Salmon In a bowl, combine the salmon pieces with oyster sauce, soy sauce, brown sugar, garlic ginger paste, water, chili flakes, sesame oil, and cilantro. Let it marinate for 15 to 30 minutes.
- Prepare the Veggies While the salmon marinates, toss cabbage, spring onions, and carrots in a bowl.
- Stir Fry the Veggies Heat some oil in a pan over medium heat. Add the veggies and stir-fry for 1 minute. Add the ginger garlic paste and stir-fry for another 2 minutes or until the carrots are cooked to your liking. Remove the veggies from the pan and set them aside.
- Cook the Salmon In the same pan, add a bit more oil and cook the salmon for about 8 minutes, or until it’s cooked through and crispy. Reserve some of the marinade for later.
- Combine Veggies and Salmon Add the veggies back to the pan with the salmon, then pour in the reserved marinade. Mix everything together until it’s well combined. Remove from heat and let it cool slightly.
- Assemble the Rolls Soak the rice paper in warm water until soft, then lay it flat on a clean surface. Add a spoonful of the salmon-veggie mixture in the center, then fold the sides over and roll tightly. Repeat with the remaining ingredients.
- Fry the Rice Paper Dumps Heat oil in a pan over medium heat and fry the rice paper rolls until they are golden brown and crispy on all sides. Drain on paper towels.
- Prepare the Dipping Sauce In a small bowl, mix together soy sauce, black vinegar, minced garlic, chili oil, sesame seeds, and sliced red chili.
Notes
- Rice Paper Be sure not to over-soak the rice paper in water. It should be soft, but not too mushy. A quick dip in warm water is enough.
- Frying Keep an eye on the heat while frying. If the oil is too hot, the rice paper can burn quickly. If it’s too low, the rolls will soak up too much oil and become greasy.
- Serving Let the rolls cool slightly before serving them, so the filling doesn’t spill out.
Serving Suggestions
These Rice Paper Dumps are perfect on their own or served with a side of steamed rice or a crisp green salad. You can even enjoy them with a refreshing drink, like iced tea or lemonade, to balance out the spicy kick.
Fun Fact
Rice paper is made from rice flour and water, which is why it’s such a light and crispy wrap that’s perfect for frying. It’s a staple in many Asian cuisines, especially in dishes like Vietnamese spring rolls and Thai-style wraps!
Conclusion
These Rice Paper Dumps are a fun and flavorful way to enjoy my Sweet and Spicy Salmon. They’re easy to make, customizable, and perfect for any occasion. Whether you’re making them for a snack, dinner, or sharing with friends, they’re sure to impress. Enjoy the crispy crunch, the savory salmon, and the spicy dipping sauce that takes them to the next level. Happy cooking!
