Crispy Rice Paper Smoked Salmon Sandwich

crispy baked rice paper sandwich, filled with cream cheese, red onion, capers, smoked salmon and dill

Crispy Rice Paper Smoked Salmon Sandwich

Two crispy baked everything bagel rice paper discs used as the top and bottom of a sandwich layered with cream cheese, smoked salmon, capers, red onion, and fresh dill. All the flavors of a smoked salmon bagel on a golden, crunchy gluten free shell.

Course Breakfast, Main Course

Cuisine American

Keyword crispy rice paper brunch, gluten free smoked salmon sandwich, rice paper smoked salmon, smoked salmon cream cheese sandwich, smoked salmon rice paper sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings people (1 sandwich)

Calories 267kcal

Author Chef Josh

Ingredients

Rice Paper Discs

4 rice paper sheets
2 eggs beaten (for egg wash)
1 –2 teaspoon olive oil for board
2 –3 tablespoon everything bagel seasoning

Filling

¼ to ½ cup cream cheese or thick Greek yogurt
8 –10 slices smoked salmon
1 –2 tablespoon capers
2 –3 tablespoon thinly sliced red onion
Fresh dill optional but recommended

Instructions

Build the Rice Paper Layers: Dip one side of a rice paper sheet into the egg wash. Press it firmly onto a second sheet. Dip the whole double sheet into the egg wash until both sides are fully coated.
Shape the Disc: Place onto a lightly oiled board. Cut a small X in the center, about 1.5 inches in each direction. Gently pull the four flaps back to create a center hole and press the edges down to form a round disc shape.
Repeat: Make a second disc the same way so you have a top and a bottom.
Season and Bake: Transfer both discs to a parchment-lined baking sheet. Sprinkle generously with everything bagel seasoning. Bake at 350°F convection (or 375°F regular) for about 10 minutes until golden and crisp all over. Let cool slightly.
Build the Sandwich: Flip both discs so the smooth side faces up. Spread cream cheese or Greek yogurt generously across the base disc. Layer smoked salmon to cover, then add capers, red onion, and fresh dill.
Close and Serve: Press the second disc on top and serve immediately.

Video

Notes

Let the discs cool for just a minute or two before building — not long enough to lose their crunch, but enough that the cream cheese doesn't melt on contact. That small pause makes the whole sandwich feel more put together.
On the salmon: don't overthink it. Layer it generously and let it drape naturally. Trying to arrange it too neatly actually works against the texture of the sandwich. You want some height in the middle so when you press the top disc down, everything spreads out to the edges.
Capers are salty, so taste your cream cheese layer before adding more salt anywhere. The everything bagel seasoning on the disc is already doing a lot of work on that front.
The discs keep well at room temperature in an airtight container for 3–4 days and reheat perfectly in the oven or air fryer. Bake them ahead and store them unassembled — the filling is all cold and comes together in about two minutes once the discs are ready. This is genuinely one of the better make-ahead brunch moves I know.

Nutrition