Salmon Spring Rolls With Coriander Dipping Sauce
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Seasoned Rice Vinegar2 tbsps
Coriander (chopped fresh)1 tbsp
Soy Sauce2.5 tsps
Sugar (to taste)1 tbsp
Water (to taste)4 tbsps
Green (finely chopped scallion)Directions:
1
To make marinade: In a large bowl, whisk together marinade ingredients with salt and pepper to taste
2
In a large bowl, whisk together marinade ingredients with salt and pepper to taste
3
Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade
4
Marinate salmon, turning pieces occasionally, 30 minutes
5
Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade
6
Marinate salmon, turning pieces occasionally, 30 minutes
7
Make dipping sauce while salmon marinates: In a small bowl, whisk together all dipping sauce ingredients except coriander
8
(Coriander will be added just before serving
9
) In a small bowl, whisk together all dipping sauce ingredients except coriander
10
(Coriander will be added just before serving
11
) Remove salmon from marinade and pat dry
12
Fill a small shallow baking pan or cake pan with warm water
13
Soak 4 sheets rice paper until very pliable, about 45 seconds
14
Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper
15
Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side
16
Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste
17
Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling
18
Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist
19
Make more spring rolls in same manner with remaining 3 soaked sheets
20
Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients
21
Carefully unwrap 4 spring rolls from paper towels
22
In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes
23
Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain
24
Repeat procedure with remaining spring rolls
25
Stir coriander into dipping sauce
26
Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs
27
Remove salmon from marinade and pat dry
28
Fill a small shallow baking pan or cake pan with warm water
29
Soak 4 sheets rice paper until very pliable, about 45 seconds
30
Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper
31
Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side
32
Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste
33
Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling
34
Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist
35
Make more spring rolls in same manner with remaining 3 soaked sheets
36
Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients
37
Carefully unwrap 4 spring rolls from paper towels
38
In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes
39
Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain
40
Repeat procedure with remaining spring rolls
41
Stir coriander into dipping sauce
42
Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs