Rice Paper Chips with Spicy Salmon | Alexa Whats for Dinner

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Name: Rice Paper Chips with Spicy Salmon
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; Wan Ja Shan Soy Sauce; Organic Cucumber; Scallion; Dynasty Rice Paper, Gluten Free; Chicken of the Sea Pink Salmon; Kikkoman Rice Vinegar; Huy Fong Foods Sriracha Hot Chili Sauce Ketchup; Sushic Mayo, Spicy

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Rice Paper Chips with Spicy Salmon

Serves 415 mins prep5 mins cook

I could make these alllll day for the ✨cronch✨ - rice paper chips with spicy salmon (using leftover baked salmon, because I know a lot of ppl have a hard time finding sushi-grade salmon, including me!). These are really good and SUPER easy/fun to make.

0 servings

What you need

Bluebonnet Nutrition Vegetable Oil Sticks

fl oz vegetable oil

oz sesame seed

tbsp soy sauce

cucumber

scallion

rice paper

oz salmon

tbsp rice vinegar

Huy Fong Foods Sriracha Hot Chili Sauce Ketchup

tbsp sriracha hot sauce

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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