Crispy Ginger-Scallion Salmon Rice Paper Wraps with Spicy Miso Tahini Drizzle

This recipe merges two major Pinterest food trends: the crave-worthy crispy texture of rice paper wrappers and the explosive flavor combination of ginger-scallion salmon. It delivers restaurant-quality presentation with minimal effort, perfect for busy weeknights. The spicy miso tahini drizzle adds a luxurious umami finish that makes every bite unforgettable.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings (2 wraps each)

Ingredients

• 2 (6-oz) salmon fillets, skinless
• 1 tbsp fresh ginger, finely grated
• 3 scallions, whites minced, greens thinly sliced
• 1 tbsp avocado oil
• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• For the Spicy Miso Tahini Drizzle: 3 tbsp tahini
• 1 tbsp white miso paste
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1/2 tsp gochujang or sriracha
• 2-3 tbsp warm water

Instructions

1. Pat salmon fillets dry and season lightly with salt. In a small bowl, mix grated ginger and minced scallion whites; press mixture onto top of salmon fillets.
2. Heat avocado oil in a non-stick skillet over medium-high. Place salmon ginger-side down and cook for 4-5 minutes until deeply golden and crisp. Flip and cook another 3-4 minutes until cooked through. Transfer to plate and flake with fork.
3. Prepare all vegetables and herbs. For the drizzle: whisk tahini, miso, lime juice, maple syrup, and gochujang in small bowl. Add warm water 1 tbsp at a time until pourable consistency.
4. Fill a shallow dish or pie plate with warm water. Working with one at a time, submerge rice paper wrapper for 8-10 seconds until pliable but still slightly firm.
5. Lay softened wrapper on clean damp towel. On lower third, layer small amounts of cabbage, carrot, cucumber, herbs, and flaked salmon. Be careful not to overfill.
6. Fold bottom edge over filling, then fold in sides tightly. Roll upward firmly but gently to form a tight cylinder. Repeat with remaining wrappers.
7. Arrange wraps on serving plate. Drizzle generously with spicy miso tahini sauce and garnish with sliced scallion greens.
8. Serve immediately with extra sauce for dipping. For crispier texture, pan-sear completed wraps in a lightly oiled skillet for 1-2 minutes per side.

Chef's Note

For extra crispy rice paper, don't soak them until completely soft—they should still feel slightly firm when you remove them from water, as they continue to soften on the towel.

Make-Ahead Tips

Prepare salmon and veggies up to 2 days ahead. Store separately. Assemble wraps just before serving to prevent sogginess. Sauce keeps for 1 week refrigerated.

Substitutions

Salmon: use canned salmon, air-fried tofu, or shredded chicken. Miso: substitute with soy sauce + 1/2 tsp nutritional yeast. Gochujang: use sriracha or chili crisp.