I love eggrolls: Chinese egg rolls, Vietnamese egg rolls (Cha Gio), Filipino eggr olls (Lumpia), but knowing that they’re deep fried, I don’t eat them as often as I’d like to. So I came up with Baked Salmon Egg Rolls for a healthier option.
A few weeks ago I was craving eggrolls something fierce. The Don was out of town and I couldn’t think of anyone who might jump at a last minute call to go out and eat egg rolls. Since I didn’t want to settle for greasy takeout, off to the market for egg roll wraps I went. This time I decided I was going to experiment with baking the egg rolls vs. frying them because, besides eating, one of my other favorite things to do is play around with recipes (or in this case, no recipe) and reinvent them in a lower-calorie and/or easier version that can be made at home 🙂
I have to say that the baked eggrolls were a huge success: golden brown and crunchy, dipped in sweet chili sauce and/or hot mustard – guilt-free, nutritious, and delicious! I devoured these salmon eggrolls for two days: first, in their pure, unaltered state of eggroll and, on the second day, in a Vietnamese-style bowl of vermicelli, tender lettuce leaves, cilantro, and sweet chile sauce.
Baked Salmon Egg Rolls
- ¾ pound Sockeye Salmon
- 1 tablespoon teriyaki sauce
- 1 onion sliced
- 1- 12 oz. pkg. Broccoli Slaw
- 1 tablespoon peanut or canola oil
- 1 teaspoon sesame oil
- red pepper flakes
- 1 tablespoon Thai basil
- 1 tablespoon white wine or sherry
For the Salmon: Heat grill to med-high heat. Rinse salmon filet, pat dry with a paper towel. Spread with teriyaki sauce. Grill for about 5 minutes, skin side down. One way to tell the fish is done enough is when a white substance (fat) begins to appear on the flesh, another way is if the fish flakes under gentle pressure from the spatula. Do not overcook, the fish should still be moist. It’s better to undercook – it will be baked inside the eggroll, too. Remove from grill with a fish spatula. Set aside to cool.
For the filling: Preheat the oven to 425°F. Meanwhile, heat a skillet with the peanut oil, sesame oil, and a sprinkle of red pepper flakes over med-high heat. Add the onions, saute for a minute, then add the broccoli slaw. Continue to cook for about 5 minutes until vegetables are softened.
Using a fork, gently press down on the salmon to flake off pieces. It should separate from the crisp skin very easily. Place the pieces of fish on top of the vegetables. You can also use pieces of crisp skin – if you like salmon skin roll sushi - this is how it gets its name and terrific charred flavor!
Take one eggroll skin at a time and place a scoop of the mixture in the middle, spread out so the filling is about 2″ long by 1″ wide. Most eggroll skin packages contain a diagram of how to fold to get a perfect eggroll. You first fold one triangular end over the stuffing, then fold in the two sides, use your fingers to compact the stuffing, roll up, lightly brush the end with water to seal.
Line a cookie sheet with parchment paper. Place the eggrolls seam side down on the parchment, spray with canola oil (or brush with butter), and bake for 20 minutes. Turn the eggrolls and bake for 10 more minutes or until golden brown and crispy.
Timesaver: use leftover grilled or baked salmon.
If you miss the blistered skin of a fried egg roll, you can certainly opt to deep fry these. You can also substitute shrimp, pork, chicken or tofu for the salmon if you’re not as big of a salmon lover as I am. In fact, I declared this “I ♥ Salmon Week” and kicked it off with Salmon with Bow Tie Pasta and Peas on Monday. What’s your favorite salmon preparation?
Edited: 1/4/20 to convert recipe to WP Recipe Maker.
You might also like:
Steamy Kitchen’s Mother’s Famous Chinese Egg Rolls
Wandering Chopsticks’ Vietnamese Cha Gio eggroll recipe.
Burnt Lumpia’s Filipino lumpia recipe.