Name: Rice Paper Salmon Rolls
Yield: 4 servings
Ingredients: 1 lb. skinless salmon filets, preferably wild; 3 Tbsp. plus 1 tsp. red curry paste; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 1 tsp. plus 1 Tbsp. sugar; 3 Tbsp. fresh lime juice; 8–12 8" rice paper rounds; 4 Tbsp. vegetable oil, divided; Tender lettuce (such as Bibb or green leaf), tender herbs (such as cilantro, dill and/or Thai basil), thinly sliced radish, and thinly sliced Persian cucumbers (for serving)

Plate of salmon greens cucumber radishes and herbs on a white background.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

Hardly anyone is immune to the charms (or lack thereof) of TikTok, so when my “For You Page” recently served me a storm of rice-paper-wrapped oddities, I decided to investigate. From Woon Heng’s deliciously dark and sticky mushroom version to the many variations of rice paper dumplings, I was intrigued by all of it. Fish proved to be a prime candidate for this technique–swathed in the rice paper, slivers of fish stay moist and cook without falling apart. When seared in hot oil, the rice paper turns delicately crisp with a mochi-like pull, offering a wealth of textures in every bite. Plan to eat these as they come off the heat for maximum contrast between hot and cold, and crackle and chew. —Shilpa Uskokovic

What you’ll need

Fish Spatula
$18 At Amazon
Citrus Juicer
$20 $13 At Amazon
Paring Knife
$14 $13 At Amazon
Nordic Ware Half Sheet Pan
$11 At Walmart
Cast Iron Skillet
$35 At Amazon
Large Nonstick Skillet
$50 At Amazon

Recipe notes

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