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!
Gluten-Free Scallion 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.
- Combine all ingredients and pour into a small serving bowl.
Gluten-Free Salmon Teriyaki 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
- ¼ cup Kikkoman Gluten Free Teriyaki Marinade & Sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons brown sugar
- 1 teaspoon grated ginger
- 1 green onion , thinly sliced
- ¼ teaspoon red chili pepper
- 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.
- Combine all the ingredients and stir until the sugar has dissolved. Pour into a small serving bowl and serve.
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