Golden Fried Salmon Spring Rolls with Lime Chili Mayo Sauce
Crispy, golden, and utterly irresistible, these Golden Fried Salmon Spring Rolls with Lime Chili Mayo Sauce are a fusion of flavor and texture that will elevate any meal or gathering. Packed with tender, soy-marinated salmon and vibrant vegetables like julienned carrots and shredded cabbage, these spring rolls are wrapped in delicate pastry and fried to perfection for a satisfying crunch. The tangy and slightly spicy lime chili mayo dipping sauce, made with fresh lime juice and a kick of chili paste, perfectly complements the rich flavors of the salmon. Whether you're hosting a dinner party or craving a gourmet appetizer, this recipe is sure to impress with its beautifully golden exterior, zesty dipping sauce, and elegant presentation. Perfect for seafood lovers and fans of Asian-inspired cuisine, these spring rolls promise a mouthwatering experience in every bite!
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Recipe Information
Ingredients
- 300 g Salmon filet (skinless)
- 12 pcs Spring roll wrappers
- 1 medium Carrot (julienned)
- 100 g Cabbage (shredded)
- 20 g Fresh cilantro leaves
- 2 stalks Green onion (finely chopped)
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 large Egg (beaten, for sealing wrappers)
- 500 ml Vegetable oil (for frying)
- 100 g Mayonnaise
- 1 medium Lime (juiced)
- 1 tbsp Chili paste (e.g., Sriracha)
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cut the salmon into small strips (about 1.5-inch length and 0.5-inch thickness). Season with soy sauce, sesame oil, salt, and black pepper, then set aside to marinate for 10 minutes.
Prepare the filling by combining julienned carrots, shredded cabbage, cilantro leaves, and chopped green onions in a bowl.
Lay out a spring roll wrapper on a clean surface with one corner pointing towards you in a diamond shape.
Place a small amount of the vegetable filling and one piece of marinated salmon on the lower third of the wrapper.
Fold the bottom corner tightly over the filling, then fold in the sides, and roll it up. Brush the top edge with beaten egg to seal the spring roll. Repeat with the remaining ingredients until all spring rolls are assembled.
Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 180°C (350°F).
Fry the spring rolls in batches, turning occasionally, until they are golden brown and crisp, about 3-4 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
To make the lime chili mayo sauce, mix mayonnaise, lime juice, chili paste, and sugar in a small bowl. Stir until smooth and creamy.
Serve the golden fried salmon spring rolls hot with the lime chili mayo dipping sauce on the side.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
