1lb. Fresh Salmon fillet, or thawed frozen salmon, about 1-inch or more thick
1/4cup (4 Tablespoons) Soy Sauce
1/4cup (4 Tablespoons) Mirin
1/4cup (4 Tablespoons) Brown Sugar (Dark preferred, but light ok)
1 teaspoon freshly grated ginger
1–2 teaspoons (1–2 Medium cloves) freshly grated or finely chopped garlic
8 rounds Rice Paper or Spring Roll skins
1 bunch chives or 3 Green onions, light green area to the top of stems, cut into roughly 1 1/2″ pieces
2 Tablespoons (1 oz.) Seasoned Rice Vinegar
2 Tablespoons Vegetable, Canola or Grapeseed Oil, more as needed, divided
In a flat-bottomed 8-9 inch pan, mix together the soy sauce, mirin and brown sugar, ginger and garlic. Set the salmon fillet in and marinate for 2 minutes, turn and marinate 2 more minutes.
While salmon marinates, heat a flat-bottomed saute pan over Medium to Medium-High heat. Pour 1 Tablespoon of Vegetable or Grapeseed Oil in the pan. When it shimmers, remove the salmon, reserving the marinade, and sear the salmon for 1-2 minutes on each side, just so it gets a nice sear. Remove the fillet, and turn the heat off momentarily.
With a sharp knife, cut the salmon into 8 roughly square pieces, about 2 oz (60g) apiece.
Pour cold water into a 9″ pie plate, and, one at a time, soak a sheet of spring roll skin for around 30 seconds or rice paper for 15-30 seconds, until it is pliable. Rice paper will be pliable in about 15 seconds, spring roll skin will take around 30 seconds. It should be translucent, sticky, and a bit stretchy. Set it on a board, and pat excess water with a paper towel. The wrap will continue to soften as you wrap the salmon pieces. This way, it will stay stuck together in the packet you fold.
When the sheet is starting to be pliable, set a piece of salmon, topped with a couple segments of green onion or several segments of chives, onto the skin, then wrap the skin over the salmon, folding repeatedly from bottom to top of the round rice paper or spring roll wrap, then fold the sides of the skin under the folded salmon, forming a little “packet”. The rice paper/spring roll skin should be sticky, sealing the packet. It will continue to seal completely as it sets a minute or two. Repeat for the other 7 pieces. You may be able to soak your next spring roll skin while you are wrapping a piece of salmon in the previous skin.
Once all 8 pieces are wrapped, reheat your pan to Medium to Medium-High. Pour another Tablespoon of oil into pan and heat until shimmering. Then, 3-4 packets at a time, saute 1-2 minutes per side, until the spring roll skin is crispy on both sides. If your pan gets dry, add a bit more oil to make sure the edges get nice and crispy!
After all packages are crisped, add the reserved marinade to the hot pan. Let it heat up and reduce just a bit, maybe 1-2 minutes. Then add the rice vinegar, swirl, and pour the sauce into a bowl or two for dipping the salmon packets.
Keywords: salmon, spring roll, rice paper, Crispy spring roll, seared salmon, Asian, Pan-Asian