Pan-Seared Salmon Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon spring rolls with ginger, garlic, mushroom, and vegetable slaw wrapped in rice paper. Crispy outside and tender inside, these are gluten-free and full of fresh Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1628mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.