Crispy fried spring roll wrapper topped with salmon poke, green onion and sesame

Crispy Spring Roll Wrappers with Salmon Poke

Crisp spring roll cups are a perfect contrast to rich, silky wild sockeye poke. Sesame, furikake and green onion add savory crunch to a bite that feels playful enough for a party but still lets the salmon shine.

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Wild Alaskan sockeye salmon portions on a plate with lemon and herbs.

Featured Seafood

Wild Alaskan Sockeye Salmon
$15.00
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Hawaiian-InspiredAppetizer

Crispy Spring Roll Wrappers with Salmon Poke

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

4

Prep Time

15 minutes

Cook Time

5 minutes

Raw wild Alaska sockeye salmon poke, tossed with coconut aminos and sesame oil, is spooned into crispy fried wrappers and topped with furikake and green onion.

Ingredients

Directions

  1. Thaw the salmon in the refrigerator, then pat dry.

  2. Skin and chop salmon into bite size pieces.

  3. Mix salmon with coconut aminos and sesame oil. Set aside.

  4. Heat oil (enough to submerge a wrapper) in a medium saucepan over medium-high heat.

  5. Fry each spring roll wrapper one at a time by submerging it in the hot oil for 15-30 seconds, until puffed, golden, and crisp. You may have to replace the oil and cook in batches.

  6. Fill each wrapper with salmon poke and top with furikake and chopped green onions.

  7. Enjoy!

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story
Joci and Ashley Besecker - female founders of the woman-owned brand Premier Catch

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