Crispy Salmon Rice Paper Dumplings with Bang Bang Sauce

Rice paper dumplings work best when the filling is cooked and relatively dry, which is why the vegetables are sauteed before wrapping. That keeps the wrappers from splitting and helps the outside crisp quickly in the pan.

Salmon gives the filling enough richness on its own, so the bang bang sauce can stay light with a mix of yogurt and mayonnaise instead of leaning fully on mayo. If you want more heat, increase the sriracha rather than the sweet chili sauce so the dip does not get too sugary.

For a balanced plate, serve these with shredded cabbage, cucumber salad or a simple slaw rather than treating the sauce as the only side. They also work well as a starter for a larger rice bowl or noodle meal.

If you are meal-prepping, store the cooked filling separately and wrap only the portion you plan to cook that day. Freshly seared wrappers stay crisp much better than reheated ones.