Pan-Seared Salmon Spring Rolls

🧂 Ingredients

• 1 tablespoon sesame oil (divided)
• 2 cloves garlic
• ½ tablespoon chopped ginger (or ½ teaspoon dried ginger, divided)
• 2 cups shiitake mushrooms (sliced )
• 10 oz bag vegetable slaw (about 3 cups)
• ¼ cup gluten-free tamari ( or low-sodium soy sauce, divided)
• 2 teaspoons agave (or honey, sugar, monkfruit, divided)
• 2 teaspoons sriracha
• ½ tablespoon rice vinegar
• 8 ounce filet salmon (cut into 9 1-inch strips)
• 9 rice paper spring roll wrappers
• warm water

👨‍🍳 Instructions

1. 1

   Heat sesame oil over medium low in a large skillet; add garlic and ginger. Cook until aromatic, 1 minute. Add mushrooms, stir and cover so they release some of their moisture, 2-3 minutes. Uncover and cook, stirring until browned, 3 to 4 minutes.

2. 2

   Add veggie slaw and cook until semi-soft, 3-4 minutes. Add soy sauce and sweetener; cook until sticky and caramelized.

3. 3

   Transfer to a shallow dish and cool completely. Wipe out the pan while it is still warm.

4. 4

   While filling cools, prepare dipping sauce: In a small bowl combine remaining sesame oil, ginger, soy sauce, sweetener, sriracha and rice vinegar.

5. 5

   Roll the spring rolls: Spray the same pan with cooking spray and keep on medium-low heat. Working individually, dip a spring roll wrapper in warm water until it is pliable, 30 to 45 seconds. Lay on a clean surface, I found a damp clean towel works well. Add one strip of salmon in the center and top with two heaping tablespoons of chilled vegetable filling. Roll like a burrito, folding in the sides after the first rollover. Sear, seam side down– which should, in turn,  also be the side that the salmon is on.

6. 6

   Sear until crisp, 4-5 minutes per side. Try to avoid letting the rolls touch each other while in the pan, this could cause them to rip!