Let me just say salmon is my favorite fish, and I’m always finding new ways to enjoy it. These Air Fryer Salmon Rice Paper Wraps are one of my favorite recipes to date. They’re crispy on the outside, creamy and spicy on the inside, and full of flavor thanks to a mix of mayo, sriracha, sesame oil, and green onions. The rice paper gets golden and crunchy in the air fryer, and when you dip it in that tangy, garlicky sauce? Game over. It’s like a salmon sushi roll that went on vacation and came back crispy. So good, and so fun to make!
Method
1. Make the Dipping Sauce
Start by preparing the dipping sauce so the flavors have time to blend while you work on the wraps. In a small bowl, mix together the low sodium soy sauce, rice wine vinegar, sesame oil, mashed garlic, grated or minced ginger, sriracha, thinly sliced green onion, and sesame seeds. Stir well until everything is combined. Set the sauce aside so it’s ready to go when the wraps come out of the air fryer.
2. Prepare the Salmon Filling
Next, take your fresh salmon and cut it into very small cubes think tiny bite-sized pieces so the mixture cooks evenly. Add the chopped salmon to a large mixing bowl. Then add the kewpie mayo, low sodium soy sauce, sriracha, rice vinegar, and toasted sesame oil. Stir it all together until the salmon is evenly coated. Add in the sliced green onions and the arrowroot or cornstarch, and mix again until fully combined. The filling should be creamy, sticky, and full of flavor.
3. Fill and Wrap
Now it’s time to build the wraps. Lay out your rice paper sheets on a clean surface. If you’re using a spray bottle, mist each rice paper evenly with water until it softens. If not, you can quickly dip each one in a shallow dish of water. Be careful not to oversoak too much water makes the rice paper hard to handle. Once the rice paper is soft and flexible, place one piece of nori seaweed right in the center. Spoon about 2 to 3 tablespoons of the salmon mixture onto the nori. Then gently fold the rice paper around the filling, wrapping it into a snug rectangle or roll. Be gentle, as the paper can tear if pulled too tight. I like to double wrap each roll by using a second piece of rice paper it makes the outside even crispier and adds support, but this step is optional.
4. Air Fry Until Crispy
Preheat your air fryer to 400°F. While it heats up, lightly spray or brush the wrapped rolls with a little oil if you’d like an even crispier finish (optional). Place the wraps into the air fryer basket in a single layer, making sure to leave space between them so the air can circulate. Don’t overcrowd the basket cook in batches if needed. Air fry for 10 minutes, then gently flip each wrap using tongs or a spatula. Continue cooking for another 4 to 5 minutes, or until both sides are golden brown and crisp. When done, remove the wraps and let them cool slightly on a plate or wire rack.
5. Serve with Dipping Sauce
Once cooled for a minute or two, the wraps are ready to eat! Dip them in your garlicky, gingery dipping sauce and enjoy the crispy crunch and spicy salmon filling in every bite. These wraps are best served fresh and hot, straight from the air fryer, but leftovers reheat well too.
Necessary Tools
- Air fryer
- Cutting board + sharp knife
- Large mixing bowl
- Small bowl (for dipping sauce)
- Spoon or measuring spoons
- Spray bottle (or a shallow dish of water for softening rice paper)
- Tongs or a spatula
Air Fryer Salmon Rice Paper Wraps (Crispy, Easy, and So Addicting!)
Cuisine: AmericanDifficulty: Easy4
servings20
minutes15
minutes35
minutesIngredients
For the Wraps:
1 lb salmon, cubed into tiny pieces
2 tbsp kewpie mayo
3 tbsp low sodium soy sauce
2 tbsp sriracha
2 tbsp rice vinegar
1 tbsp toasted sesame oil
3 green onions, sliced
1 tbsp arrowroot or cornstarch
8 pieces nori seaweed paper
16 rice paper wraps
For the Dipping Sauce:
1/2 cup low sodium soy sauce
2 tbsp rice wine vinegar
2 tsp sesame oil
2 garlic cloves, mashed
1 tbsp grated or minced ginger
2 tsp sriracha
1 green onion, thinly sliced
2 tsp sesame seeds
Directions
- Make the Dipping Sauce
First, mix up the dipping sauce so the flavors have time to come together. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, mashed garlic, ginger, sriracha, sliced green onion, and sesame seeds. Set it aside while you prep the wraps. - Prepare the Salmon Filling
Cut the salmon into very small cubes and place it in a large mixing bowl. Add the kewpie mayo, soy sauce, sriracha, rice vinegar, and toasted sesame oil. Stir everything until the salmon is well coated. Then toss in the sliced green onions and arrowroot or cornstarch. Mix one more time to make sure it’s all combined and ready to go. - Fill and Wrap
Lay your rice paper wraps out on a clean surface. Use a spray bottle filled with water to lightly dampen each one (or dip them quickly in water if you don’t have a spray bottle). Once soft, place one piece of nori seaweed in the center of each rice paper wrap. Spoon about 2–3 tablespoons of the salmon mixture onto the nori. Then carefully fold the rice paper into a tight rectangle or roll like a little pocket. Be gentle to avoid tearing. I like to double-wrap mine for extra crunch, but that’s totally up to you. - Air Fry Until Crispy
Preheat your air fryer to 400°F. Place the wrapped salmon rolls into the air fryer basket in a single layer. Air fry for 10 minutes, then flip and cook for another 4 to 5 minutes until crispy and golden on both sides. Work in batches if needed to avoid overcrowding. - Serve with Dipping Sauce
Once your wraps are crispy and golden, let them cool for just a minute. Then dip them in the sauce and enjoy every single bite. So crunchy. So savory. So satisfying!
Notes
- Don’t overfill the wraps or they may burst while cooking.
- Use a spray bottle or lightly dip rice paper in water too much water makes it sticky and hard to handle.
- If your rice paper tears, double-wrap for support and better crunch.
- Space out wraps in the air fryer so they cook evenly and don’t stick together.
- Flip gently with tongs to avoid tearing during cooking.
Serving Suggestions
- Serve with extra dipping sauce on the side.
- Pair with a side of edamame or a fresh cucumber salad.
- Add a squeeze of lime juice for a tangy twist.
- These wraps also make a great lunchbox idea just reheat in the air fryer!
Fun Fact
Rice paper is traditionally used in Vietnamese spring rolls, but when air-fried, it turns super crispy and golden almost like a thin egg roll wrapper, but gluten-free!
Conclusion
These Air Fryer Salmon Rice Paper Wraps are crispy, spicy, and absolutely packed with flavor. They’re fun to make, quick to cook, and taste like something you’d get at a trendy café. If you love sushi, salmon, or crispy anything this one’s for you. Grab your air fryer and get rolling!
