Spicy salmon + crispy rice paper chips | Alexa Whats for Dinner

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Name: Spicy salmon + crispy rice paper chips
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: Bluebonnet Nutrition Vegetable Oil Sticks; McCormick® Sesame Seed; Huy Fong Foods Sriracha Hot Chili Sauce Ketchup; Wan Ja Shan Soy Sauce; Kikkoman Rice Vinegar; Dynasty Rice Paper, Gluten Free; Organic Cucumber; Chicken of the Sea Pink Salmon; Scallion; Sushic Mayo, Spicy

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Spicy salmon + crispy rice paper chips

Serves 415 mins prep5 mins cook

Spicy salmon + crispy rice paper chips! 🤝🍣🥑🥒 Great way to use leftover salmon & such a fun lil appetizer or lunch - get the recipe below‼️

0 servings

What you need

Bluebonnet Nutrition Vegetable Oil Sticks

fl oz vegetable oil

oz sesame seed

Huy Fong Foods Sriracha Hot Chili Sauce Ketchup

tbsp sriracha hot sauce

tbsp soy sauce

tbsp rice vinegar

rice paper

cucumber

oz salmon

scallion

tbsp mayo

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Instructions

Heat vegetable oil in a large skillet over medium high. Once the oil is at least 350F, drop in the rice paper quarters one by one. They should very quickly puff up. Set them aside on a paper towel-lined plate.

In a bowl, combine the cooked salmon, soy sauce, sriracha, kewpie mayo, and rice vinegar. Stir to evenly mix, then add in the cucumber and sliced scallion.

Place the salmon mixture on each fried rice paper chip, and garnish with sesame seeds. Enjoy!

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