Crispy Rice Paper Salmon Parcels
Have a look at these Thai-inspired Crispy Rice Paper Salmon Parcels… or rolls – essentially a spring roll, but instead of the quintessential spring roll wrapper, in this recipe, Justine uses rice paper rolls. This recipe makes 6 Crispy Rice Paper Salmon Parcels and you’ll need to set aside 45 minutes to get them on the table. Watch Justine Schofield just how easy it is to make. This mixture is so good with salmon, you could even roll them into little spring rolls. Serve them with sweet chilli sauce or our special sesame seed dipping sauce below.
Tip 1: If you can’t buy fresh shiitake mushrooms you can use dry shiitake mushrooms instead. Simply rehydrate the fry mushrooms in some warm water and squeeze out the excess water between some kitchen towels.
Tip 2: Wrap your mixture twice! This way the mixture won’t fall out as it fries and the parcels become even crispier!
Did you know: Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. The tapioca powder makes the rice paper glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
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