Salmon Rice Paper

Moderate | Mild | 45 min | x2

Up your salmon game with this simple recipe! Wrapping your salmon and veggies in soft rice paper adds texture and completely transforms a simple fish dish into a mouth-watering experience. For vegetarians, tofu can be used as a substitute. An impressive crowd-pleaser that can be enjoyed both hot and cold depending on what the weather is saying outside!


Salmon Rice Paper ingredients
 Salmon steak 2 portions
Thai Mix Spices 1 Tbsp
Spring roll Wrappers 6 pieces
Tamarind Paste 15g (1 sachet)
 Onion ½ piece
Carrot ½ piece
Tomato 1 piece
Basil 1 bunch
Light soy sauce 2 Tbsp
Wok oil with chilli 2 Tbsp
Fish sauce 2 tsp


Salmon Rice Paper

Season salmon

Season salmon steaks with 1 Tsp Thai mix spices and 1 tsp of fish sauce. Rub the spice mixture into the salmon and then set aside.

Salmon Rice Paper

Prepare the rice paper

Place rice paper wraps into warm water until soft and foldable. Then, remove them from the water and blot them on a damp tea towel. Place 3 rice papers in a flower pattern on a flat surface.

Salmon Rice Paper

Place the filling

Place onion and tomatoes slices in the centre of the rice paper wraps. Then add the strips of carrots and the salmon. Top with a few leaves of basil, 1 Tbsp of light soy sauce and 1 Tbsp of Chilli wok oil.

Salmon Rice Paper

Steam the wrapper

Wrap the rice paper carefully to form a parcel. Steam for about 10 to 15 minutes. Serve hot with rice and lime wedges!