Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce

Recipe by cyaos
READY IN: 40mins


  • 1 12
    lbs salmon fillets, boneless
  • 8 -12
    spring roll wrappers (or egg roll wrappers)
  • 14
    cup garlic, minced
  • 14
    cup fresh gingerroot, minced
  • 12
    bunch fresh cilantro, chopped
  • 2
    tablespoons flour
  • 1
    cup mayonnaise (low fat is fine but no Miracle Whip)
  • 2
    tablespoons chili paste (Sambal Oelek or Sriracha sauce)
  • salt and pepper


  • Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
  • Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
  • Heat a deep-fryer filled with canola oil to approximately 350°F.
  • Make a paste with the flour and water.
  • Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
  • Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
  • Smear a small amount of the flour paste at the top right corner and seal the roll shut.
  • When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
  • Serve with the mayo in dipping cups.