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Baked Salmon Egg Rolls

February 23 by Priscilla 34 Comments

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baked egg rolls, salmon egg rolls

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 egg rolls, salmon egg rolls

Baked Salmon Egg Rolls

Print
Baked Salmon Egg Rolls
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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!

  4. 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.
  5. 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.

Recipe Notes

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.

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Category Appetizers| easy| Seafood| She's Cookin' Tags egg roll recipes| low calorie egg rolls| salmon recipes

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Reader Interactions

Comments

  1. Mary @ Delightful Bitefuls

    February 23 at 11:11 am

    Those look so delicious! I love the addition of salmon!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

    Reply
    • Priscilla

      February 23 at 1:04 pm

      @Mary – Thank you 🙂 and thanks for visiting so I could find your blog, too.

      @Tanantha – Broiling works, too! That’s what I usually do if I can’t grill.

      Reply
  2. Tanantha @ I Just Love My Apron

    February 23 at 12:44 pm

    This sounds terrific Priscilla! I always fry my egg rolls and only bake them to heat them up. I will have to try your way. It sounds much healthier. Hmm..I like raw salmon like sashimi and probably broil with spiced rub!

    Reply
  3. Mahesh

    February 23 at 2:17 pm

    I had a smile or laugh when i read “The Don ” 🙂 I like the recipe. I could appreciate the thought in not deep frying.

    Reply
  4. Biren @ Roti n Rice

    February 23 at 4:40 pm

    These look fanstastic! The filling with the salmon sounds really tasty. I will have to try baking my spring rolls as I am not too hot about deep frying in my kitchen.

    Reply
  5. Liren

    February 23 at 4:45 pm

    Priscilla, this is fabulous! The main reason I don’t make lumpia often is because I don’t want to fry, I can’t wait to try this. Love how this paired with the noodles makes a perfect meal!

    Reply
  6. skip to malou

    February 23 at 6:31 pm

    II haven’t tried baked spring rolls yet. Im just curious how’s the texture? Is it still crispy? I love the idea of salmon spring rolls though. Sounds like a healthy alternative for a spring roll.

    Reply
  7. Monet

    February 23 at 8:45 pm

    I love rolls of all kind too…but I hate eating fried food. My stomach doesn’t take well to it (although it does taste pretty darn good!) I’m eager to give these rolls a try. Thank you for sharing such a tempting meal! I hope you are doing well. Stay warm and enjoy the end of your week!

    Reply
  8. Angie's Recipes

    February 24 at 4:07 am

    Priscilla, this looks scrumptious! I love spring rolls, but never had one with salmon filling…can’t wait to try!

    Reply
  9. Pachecopatty

    February 24 at 6:33 am

    I love the filling in these egg rolls and placed in the salad, they look even better, if that’s possible. I hope you’re having a good week and thanks for sharing your delicious kitchen experiments 😉

    Reply
  10. Angela @ Mind Over Batter

    February 24 at 7:24 am

    I try to stay away from fried foods – so I am darm glad you posted such a yummy looking alternative to an old favorite. These are a must try!

    Reply
  11. Priscilla

    February 24 at 7:34 am

    I see I’m not alone in my love for egg rolls and distaste for fried foods!

    @Biren – I’m not hot on frying either – smells up the entire house!

    @Malou – They were crispy enough for me! Plus, a lot less greasy!

    Reply
  12. [email protected]'s Easy cooking

    February 24 at 9:10 am

    Oh myyy..those are so amazing…Love the colors and how tasty it looks! Thanks for sharing this piece of art!

    Reply
  13. RavieNomNoms

    February 24 at 9:45 am

    You are so welcome!! I am SOOO excited for this post! You have no idea! Bake egg rolls?!!?! You are a genius, I just HAVE to try these! I am so excited haha 🙂

    Reply
  14. Jill Colonna

    February 24 at 11:18 am

    Well done on the award and for these egg rolls. Perfection on a plate with such lovely colours and balance of texture. Just mouthwatering!

    Reply
  15. Jeannie

    February 24 at 4:36 pm

    Hi! I stumbled into your blog via Biren’s blog, Roti & Rice and I am glad I did! I love the idea of baked rolls, sounds so much healthier! Looks just as good as the fried ones too! Thanks for sharing!:D

    Reply
  16. Kita

    February 24 at 5:35 pm

    Oh goodness! I’ve just recently started to make my own egg rolls and am still playing with all of the flavor possibilities. I would have never thought of salmon though! These look absolutely delicious.

    Reply
  17. Victoria

    February 25 at 8:57 am

    This looks awesome! I have never made egg rolls, but I do love the idea of baking instead of frying. I’ve been feeling really guilty lately about some of my unhealthy choices, and have some plans of eating unhealthy things this weekend (yeah, I know, I’m bad, haha), but this would be a refreshing change 🙂 Thanks for sharing.

    Reply
  18. Magic of Spice

    February 25 at 12:43 pm

    What a fantastic idea, definitely have to try this…Congratulations on your award 🙂

    Reply
  19. Liz

    February 25 at 6:09 pm

    I love, love the idea of baking egg rolls…yours did not lose a thing except calories! YUM!

    Reply
  20. 5 Star Foodie

    February 25 at 8:26 pm

    I love that these are baked and the Sockeye Salmon filling sounds excellent!

    Reply
  21. pigpigscorner

    February 26 at 8:44 am

    I like how it’s baked, so much healthier!

    Reply
  22. alyce

    February 26 at 9:55 am

    These sound so good and light!

    Reply
  23. Food Frenzy

    February 26 at 10:47 am

    Fantastic job. Looks and sounds wonderful.

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community.

    Reply
  24. Lisa { AuthenticSuburbanGourmet }

    February 26 at 11:11 am

    Priscilla- These look SO good! Love that they are baked rather than fried. Absolutely perfect. Congrats on today’s Top 9 – well deserved!!

    Reply
  25. MarmandeintheKitchen

    February 27 at 7:44 am

    I was just thinking that I should look for a baked eggroll recipe. These look delicious, and I love that they are made with salmon and broccoli. Yum!

    Reply
  26. peteformation

    February 27 at 7:59 am

    Baking is better than deep frying. Looks yummy!

    Reply
  27. Dan (mychef)

    February 28 at 10:43 am

    wow… you really made this simple Filipino dish into a something so special in the eyes and looks very yummy… Fried lumpia at its best, I hope I can also learn the way you present your menu…two thumbs up

    I hope I can also add you to my list of friend…

    Reply
  28. Byn

    March 1 at 1:43 pm

    Oh my word. I have despaired over my love for egg rools, spring rolls in any variation!! I am so thrilled to see this recipe. I will definitely be trying it out soon! Thank you so much for sharing!:)

    Reply
  29. TorontoGirl

    October 4 at 6:33 am

    Am I missing it? What is oven temp?

    Reply
    • Priscilla

      October 8 at 8:02 am

      Yes, sorry – 425 degrees! It’s been added to the instructions. Thank you for pointing that out. Enjoy 🙂

      Reply

Trackbacks

  1. Tweets that mention Baked Salmon Egg Rolls | She's Cookin' -- Topsy.com says:
    February 24 at 11:55 am

    […] This post was mentioned on Twitter by Priscilla Willis. Priscilla Willis said: Baked "not fried" Salmon Egg Rolls – another healthy #recipe for "I ♥ Salmon" week. http://ht.ly/422Fj http://fb.me/HyTh0zMa […]

    Reply
  2. Baked Salmon Eggrolls « RavieNomNoms Blog says:
    March 15 at 7:17 am

    […] this recipe is Priscilla’s Baked Salmon Eggrolls that I saw on her blog a few weeks ago. She knows what a salmon lover I am, so this was just […]

    Reply
  3. Guest Post – Baked Salmon Eggrolls By Kita Of Pass The Sushi! » Healthy Foodie Travels says:
    July 20 at 5:03 am

    […] Salmon Eggrolls From She’s Cookin 3/4 lbs leftover grilled salmon 1 tbs canola oil 1 teas sesame oil Dash of red pepper flakes 1 […]

    Reply

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