Gluten Free Scallion Pancakes and Salmon Teriyaki Spring Rolls on plates with teriyaki dipping sauce

Gluten-Free Scallion Pancakes and Salmon Teriyaki Spring Rolls

One of the trickier foods to find gluten-free at restaurants is Asian food. Not all Asian food, of course – Thai and Indian foods are more GF-friendly, for example – but Japanese food and Chinese food in particular can be difficult. This is primarily because of soy sauce and other sauces that have soy sauce in them or have other gluten-containing ingredients. You see, soy sauce typically contains wheat unless it’s Tamari sauce (pure soy beans) or specifically gluten-free soy sauce. And sauces like teriyaki sauce contain soy sauce. So … what’s a gal or guy to do if a craving strikes for Japanese or Chinese food? Well, we adapt! We bring our own soy sauce to a restaurant we trust or better yet, we make our own gluten-free versions of our favorites. With that said, allow me to present to you two delicious Asian appetizers made with gluten-free teriyaki sauce: Gluten-Free Scallion Pancakes and Salmon Teriyaki Spring Rolls.

These recipes are made with Kikkoman Gluten-Free Teriyaki Marinade and Sauce, plus other Kikkoman products like sesame oil and rice vinegar. The scallion pancakes are made gluten-free thanks to the use of gluten-free all-purpose flour (I used my blend, Carol’s Gluten-Free All-Purpose Flour) and the spring rolls are pretty much naturally gluten-free once you use the gluten-free teriyaki sauce.

Be sure to check out these recipes in action, too! And you can find more gluten-free cooking videos on my YouTube channel.

Check out more of my gluten-free Asian recipes to re-create your favorites gluten-free!

Scallion Pancakes with dipping sauce on a white plate

3.5 from 2 votes
Gluten free Scallion Pancakes with dipping sauce.
Print Recipe

Gluten-Free Scallion Pancakes

Prep Time35 mins
Cook Time20 mins
Rest time30 mins
Total Time1 hr 25 mins
Course: Appetizer
Cuisine: Asian
Servings: 4 servings
Calories: 394kcal
Author: Carol Kicinski

Ingredients

Pancakes:

  • 2 cups gluten free all-purpose flour , plus more for dusting
  • 1 teaspoon kosher or fine sea salt
  • 1 cup boiling water
  • ¼ cup plus 2 tablespoons vegetable oil , divided
  • 2 tablespoons Kikkoman Sesame Oil
  • 4 scallions , thinly sliced

Dipping Sauce:

Instructions

Pancakes:

  • Combine flour, salt, and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes.
  • Transfer dough ball to a medium bowl and cover with a kitchen towel or plastic wrap. Let rest 30 minutes at room temperature, or up to overnight in the refrigerator.
  • In a small bowl, combine 2 tablespoons vegetable oil and sesame oil.
  • Once the dough has rested, separate into four equally sized balls. Return three to bowl and recover with kitchen towel or plastic wrap. Roll out the ball on a lightly floured surface as thinly as possible, 8-10 inches and brush with a thin layer of the oil mixture. Top with ¼ of the sliced scallions. Roll dough away from you into a tight, thin cylinder, like a jelly roll. Starting at one end, form into a coil, like a cinnamon roll. Using a rolling pin, roll out dough again to form a pancake about 8-10 inches. Repeat with the remaining dough.
  • Add ¼ cup vegetable oil to a skillet over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate. Repeat with the remaining pancakes, adding more oil if necessary.
  • Cut the pancakes into quarters (triangles) and serve with dipping sauce.

Dipping Sauce:

  • Combine all ingredients and pour into a small serving bowl.

Nutrition

Nutrition Facts
Gluten-Free Scallion Pancakes
Amount Per Serving
Calories 394 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g60%
Sodium 932mg39%
Potassium 53mg2%
Carbohydrates 46g15%
Fiber 7g28%
Sugar 4g4%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Salmon Spring Rolls on a white plate with fresh cucumber and carrot slices.

5 from 1 vote
Salmon Spring Rolls with fresh veggies on a plate with a side of dipping sauce.
Print Recipe

Gluten-Free Salmon Teriyaki Spring Rolls

Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Appetizer
Cuisine: Asian
Servings: 8 servings
Calories: 183kcal
Author: Carol Kicinski

Ingredients

Spring Rolls:

  • 2 cups water
  • ½ cup Kikkoman Gluten Free Teriyaki Marinade & Sauce
  • 1 (2-inch) piece fresh ginger, cut into coins
  • 12 ounces salmon
  • 2 ounces dried rice vermicelli
  • 8 round rice papers , about 9 inches in diameter
  • 8 romaine lettuce heart leaves
  • ½ cup shredded carrots
  • ½ cucumber , peeled, seeded, and cut into 4 inch by ¼-inch lengths
  • 24 mint leaves

Dipping Sauce:

Instructions

Spring Rolls:

  • Combine water, Kikkoman Gluten Free Teriyaki Marinade & Sauce, and ginger in a lidded skillet. Bring to a boil. Place salmon in the liquid, skin-side down. Cover the skillet, reduce temperature and simmer for 5-10 minutes depending on the thickness, it should flake easily.
  • Remove salmon from poaching liquid with a slotted spoon, remove the skin, and flake the fish.
  • Place the noodles in a heat-proof bowl and cover with boiling water. Let sit for 5 minutes, drain, rinse with cold water, drain again, and pat dry.
  • Have ready a large bowl of warm water, a cutting board, a platter, and the rice papers. Dip one wrapper into the warm water, turning if necessary until it is pliable but still slightly firm. Lay the rice paper on a cutting board. On the 1/3 section of the rice paper closest to you, layer on about 1/8 of the salmon, followed by about 1/8 of the noodles, and then one piece of lettuce, 1/8 of the carrots and cucumbers, and 3 mint leaves. Start rolling the wrapper with your fingers away from you. After one rotation, fold the sides in. Continue rolling and tucking making sure all the filling ingredients remain tight. Repeat with remaining wrappers and ingredients. Serve with the dipping sauce.

Dipping Sauce:

  • Combine all the ingredients and stir until the sugar has dissolved. Pour into a small serving bowl and serve.

Nutrition

Nutrition Facts
Gluten-Free Salmon Teriyaki Spring Rolls
Amount Per Serving
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 25mg8%
Sodium 1188mg50%
Potassium 422mg12%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 6g7%
Protein 13g26%
Vitamin A 3948IU79%
Vitamin C 5mg6%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Asian Kikkoman Pancakes Salmon Scallion Spring Rolls Teriyaki
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