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Photo of Grilled salmon rice paper rolls by WW

Grilled salmon rice paper rolls

Total Time
2 hr 35 min
1 hr 10 min
25 min
Sweet and salty marinated salmon gives these rice paper rolls an authentic Asian flavour.


Hoisin sauce

2 tbs

Reduced salt soy sauce

2 tbs

Skinless salmon

300 g, (buy 2 x 150g fillets)

Sushi seasoning

1½ tbs


1 medium, deseeded, cut into matchsticks


1 large, cut into matchsticks

Rice paper roll wrappers

8 individual, (20cm diameter)

Baby spinach

80 g

Fresh coriander

½ cup(s)

Fresh mint

½ cup(s)

Roasted peanuts

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Combine half the hoisin sauce with half the soy sauce in a shallow glass or ceramic dish. Add the salmon and turn to coat. Cover and chill to marinate for 1 hour.
  2. Meanwhile, place sushi seasoning in a large shallow dish. Add cucumber and carrot and toss to combine. Cover and set aside for 20 minutes to pickle. Drain.
  3. Preheat a chargrill or barbecue on medium-high and lightly spray with oil. Chargrill the salmon for 2 minutes each side or until cooked to your liking. Set aside to cool. Break salmon into large flakes.
  4. Fill a bowl with warm water. Dip 1 rice paper sheet into the water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place ⅛ of the spinach in the centre of the sheet. Top with ⅛ each of salmon, carrot mixture, coriander and mint. Fold up the sides and roll to enclose the filling. Repeat to make 8 rolls. Combine remaining hoisin and soy sauces and the peanuts in a bowl to make dipping sauce.


SERVING SUGGESTION: Asian salad leaves sprinkled with rice vinegar. TIP: Try using 2 x 200g lean chicken breasts instead of salmon