Salmon Rice Paper Wrap - 20 mins (HIGH PROTEIN)

If you came from the video comments—hi 🫶 This is the crispy-on-the-outside, juicy-on-the-inside salmon wrap that feels like takeout… but it’s literally made at home with rice paper.

• 2 salmon fillets (skin on or off)
• Olive oil or avocado oil spray
• Salt, garlic powder, paprika
• Cucumber slices
• Carrot slices
• Green onion
• 4 rice paper sheets
• 1 egg (optional but recommended for extra crisp)
• Sesame seeds

Sauce (Sweet Sriracha Mayo):

• 1 tsp sriracha
• 1 tbsp mayo
• 1/2 tsp ketchup
• Honey (to taste)
• SQUEEZE LEMON JUICE/ PICKLE JUICE

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DIRECTIONS:

1) Season the salmon

Pat salmon dry. Season with salt, garlic powder, and paprika.

2) Soften the rice paper (don’t overdo it)

Dip one rice paper sheet in cold water for 5–10 seconds—just until pliable.

3) Wrap it up

Place salmon in the center. Add cucumber, carrot, and green onion.
Fold like a burrito: tuck sides → roll tight (gentle so it doesn’t tear).

4) Egg coat (for extra crisp)

Beat 1 egg. Brush or dip the wrap so all sides are touched.

5) Sesame coat

Roll the wrap in sesame seeds so it’s coated on the outside.

6) Crisp it (choose one)

Pan method (crispiest vibes)

Heat a pan with a little oil (medium heat)

Air fryer method (easy + clean)

Spray lightly with oil

Air fry at 380°F (190°C) for 10–12 minutes FLIPPING HALFWAY