Prepare the filling

• Flake the cooked salmon into a bowl.
• Add the grated carrot, shredded cabbage, sliced spring onion, ginger garlic paste and the rest of the marinade.
• Mix everything until evenly combined.

Soften the rice paper

• Dip a rice paper sheet briefly in warm water until just pliable.
• Lay it flat on a clean surface.

Fill and fold the dumplings

• Spoon some filling onto the lower part of the sheet.
• Fold the sides in and roll up tightly into a parcel.
• Repeat with the remaining sheets and filling.

Fry until crispy

• Heat the oil in a frying pan over medium heat.
• Fry the dumplings on each side until golden and crisp.
• Drain on paper towel and serve hot.