Rice Paper Wrapped Salmon Recipe

Prepare salmon

Pat salmon dry with paper towels. Cut into 1/2" wide strips approximately 3–4" long. Season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper, then brush each strip with a light coating of sesame oil.

Prep herbs and vegetables

Wash and dry basil, mint and cilantro. Reserve whole small herb leaves or sprigs to place inside wraps. Julienne the cucumber and carrot, and slice the scallions lengthwise. Keep components ready on a platter for assembly.

Soften rice paper

Fill a large shallow bowl or pie plate with warm water (not boiling). Submerge one rice paper sheet for 8–12 seconds until pliable but still slightly firm — it will continue to soften on the work surface. Lay on a clean damp towel or lightly oiled cutting board.

Assemble wraps

Place 2 basil leaves, 2 mint leaves, and 2 small cilantro sprigs in the center of the softened wrap. Add 1–2 strips of seasoned salmon, a small handful (about 2–3 tbsp) of julienned cucumber and carrot, and 2–3 pieces of scallion. Fold the bottom edge over the filling, fold the sides in, then roll tightly to form a neat cylinder. Repeat to make 8 wraps. If rice paper sticks to your hands, keep them damp but not dripping.

Rest and finish

Place completed wraps seam-side down on a tray. Brush each lightly with remaining sesame oil to prevent sticking and add shine. Optionally chill for 10 minutes to firm up before serving.

Combine shredded green and red cabbage, shredded carrot and sliced red bell pepper in a large bowl. Add chopped cilantro and sliced scallions.

Whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil and 1 tsp salt until honey dissolves. Pour dressing over slaw and toss thoroughly to combine. Taste and adjust seasoning — add more salt or rice vinegar for brightness. Let slaw sit 10 minutes to soften slightly before plating.

Divide slaw among 4 plates or a single large platter as a bed for the wraps.

In a small bowl, whisk grated ginger, minced garlic and chili with rice vinegar, soy sauce, sesame oil and honey until well combined. Add 2 tbsp water to loosen to a pourable sauce consistency. Taste and adjust: add more honey for sweetness, vinegar for acidity, or chili for heat.

Transfer sauce to a small serving bowl or squeeze bottle. If making ahead, refrigerate up to 24 hours and stir well before serving.

Arrange a portion of Asian slaw on each plate. Place 2 rice paper wrapped salmon rolls on top of the slaw (or 4 rolls for a larger serving). Drizzle 1–2 tbsp of ginger chili sauce over the rolls and slaw, or serve sauce on the side for dipping. Garnish with lime wedges and extra cilantro sprigs.

Serve immediately. If not serving right away, keep wraps covered with a damp towel (room temperature) and consume within 2 hours for best texture; the rice paper will continue to soften over time.