Salmon Wrapped In Rice Paper

Confession: This recipe came out of necessity.  I was doing a catering job and I bought too many packages of rice paper.  Then I did some researching and realized that the rice paper could act as an envelope.  Immediately, I thought of the French technique of cooking fish in a parchment paper envelope, (en papillote). And then I thought, wouldn’t it be CRAZY if we could eat the envelope as well?  Enter in salmon wrapped in rice paper.  

I’m also a sucker for any sauces that taste sweet and sour.  I figured, if I’m going to go with rice paper, I might as well push the envelope (haha) and just go ahead and use some Asian ingredients.

Salmon Wrapped in Rice Paper |

I started by taking a chunk of skinless salmon and cutting into thin even pieces.  In the following pictures, I was making this dish for a crowd, so I used more than 1 lb of salmon and had more than 4 pieces. So don’t get confused! Then I sprinkled them with salt and pepper on both sides.

Salmon Wrapped in Rice Paper |

Then I topped them with sauteed ginger, garlic and herbs and wrapped them in softened rice paper. The pan-frying makes them crispy on the outside and the oven steams the fish to perfection.  Just resist the temptation to over-bake them, or they’ll be dry.

Salmon Wrapped in Rice Paper |

The fishy fishies are topped with an easy hoisin and lime sauce, that was born out of me not wanting to wash another pot in order to make a fancy sauce. Watch how I make them in our 6th video!

This is an easy yet impressive crowd-pleaser, so try it out when you’re having a dinner party and serve it with some wasabi mashed potatoes, rice, or a crunchy refreshing salad…. oooh that sounds good.

Salmon Wrapped in Rice Paper
  • Prep time: 
  • Cook time: 15 mins
  • Total time: 45 mins
This recipe is a great way to impress your guests. They will think you’re so fancy
Author: Chef Julie Yoon
Serves: 4
  • 1 lb skinless salmon fillets cut into 4 even pieces
  • Vegetable oil, divided
  • 3 Tablespoons chopped garlic
  • 2 Tablespoons peeled & chopped ginger
  • ¼ cup chopped cilantro or parsley
  • ½ cup sliced scallions
  • Four sheets of round spring roll rice paper
  • Salt & pepper to taste 
For the Hoisin Lime Sauce
  • ¼ cup hoisin sauce
  • ¼ cup orange juice
  • 1 lime, juiced
  • 2 garlic cloves, finely minced
  1. Preheat the oven to 400 degrees.
  2. Season both sides of salmon pieces with salt and pepper and set aside. Heat oil in a saute pan and saute the garlic and ginger until softened, but not browned; then add cilantro or parsley and green onion, and cook for 30 seconds. Remove from heat.
  3. Carefully moisten 1 piece of rice paper in warm water for about 30 seconds until softened, and then spread out on a cutting board and lightly pat dry with a paper towel.
  4. Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon. Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make a package, like you’re making a burrito. Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.
  5. Heat a large skillet with vegetable oil. Once the oil is hot, add bundles to the pan, sealed side down, and brown for about 1-2 minutes. Once the one side is browned, carefully flip the bundles and brown on the other side for about another 1-2 minutes. Be careful not to rip the delicate rice paper.
  6. Transfer to a lightly greased baking sheet, presentation side-up and pop into the oven to cook for about 6-7 minutes to finish cooking the salmon on the inside.
  7. Place all ingredients for the hoisin lime sauce in a liquid measuring cup or bowl and microwave for 1 minute. Stir well. Drizzle over the salmon bundles and garnish with chopped cilantro. 
    TIP: Resist the urge to over-bake the salmon, or it might dry out. Remember, the pieces of salmon are small, and even out of the oven, they continue to cook through carry-over cooking.

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