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Salmon Rice Paper Chips

Salmon Rice Paper Chips

Imagine a snack that combines the delicate texture of rice paper with the rich, smoky flavor of salmon, creating a culinary experience that's both elegant and irresistible. These Salmon Rice Paper Chips are not just another appetizer – they're a game-changing twist on traditional finger food that will transform your snacking game forever. Perfect for impressing guests, satisfying your gourmet cravings, or enjoying a quick, healthy treat that looks like it came straight from a trendy restaurant's menu.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings

Ingredients

  1. 4 sheets of rice paper
  2. 200g smoked salmon
  3. 1 avocado, sliced
  4. 1 cucumber, julienned
  5. Fresh cilantro leaves
  6. Soy sauce for dipping

Instructions

  1. Begin by preparing all your ingredients. Slice the avocado into thin slices and julienne the cucumber into long, thin strips. Set aside.
  2. Soak one sheet of rice paper in warm water for about 10-15 seconds until it becomes soft and pliable. Be careful not to soak it too long, as it will become too fragile.
  3. Once the rice paper is softened, lay it flat on a clean, dry surface or a cutting board.
  4. On the lower third of the rice paper, place a few slices of smoked salmon. Add a few slices of avocado and a small handful of julienned cucumber on top of the salmon.
  5. Sprinkle some fresh cilantro leaves over the filling for added flavor.
  6. To wrap the rice paper, fold the bottom edge over the filling, then fold in the sides, and roll it up tightly from the bottom to the top, ensuring the filling is secure inside.
  7. Repeat the soaking and wrapping process with the remaining rice paper sheets and filling ingredients until all are used up.
  8. In a non-stick skillet over medium heat, lightly toast the rice paper rolls for about 1-2 minutes on each side until they are golden and slightly crispy. This will enhance their texture and flavor.
  9. Once toasted, remove the rice paper chips from the skillet and let them cool slightly on a wire rack or a plate.
  10. Serve the Salmon Rice Paper Chips warm with a small bowl of soy sauce for dipping. Enjoy your delicious and healthy snack!

Tips

  1. Water Temperature Matters: Use warm (not hot) water when softening rice paper to prevent tearing and ensure the perfect pliable texture.
  2. Don't Oversoak: 10-15 seconds is the sweet spot for softening rice paper. Any longer, and it becomes too fragile to handle.
  3. Use a Non-Stick Skillet: This ensures your chips crisp up evenly without sticking or burning.
  4. Control Your Heat: Medium heat is crucial for achieving that golden, crispy exterior without burning the delicate rice paper.
  5. Prep Ingredients in Advance: Have all your fillings sliced and ready before you start soaking the rice paper to make the process smooth.
  6. Experiment with Dipping Sauces: While soy sauce is classic, try wasabi mayo, sweet chili sauce, or a light sesame dressing for variety.
  7. Serve Immediately: These chips are best enjoyed warm and crispy, so time your preparation to serve right after cooking.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 15g

Protein: 20g

Fat: 12g

Saturated Fat: g

Cholesterol: 35mg

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