{"id":4907,"date":"2011-02-23T07:51:29","date_gmt":"2011-02-23T15:51:29","guid":{"rendered":"https:\/\/shescookin.com\/?p=4907"},"modified":"2020-10-08T08:00:45","modified_gmt":"2020-10-08T15:00:45","slug":"baked-not-fried-salmon-egg-rolls","status":"publish","type":"post","link":"https:\/\/shescookin.com\/baked-not-fried-salmon-egg-rolls\/","title":{"rendered":"Baked Salmon Egg Rolls"},"content":{"rendered":"

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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.<\/p>\n

A few weeks ago I was craving eggrolls something fierce. The \u00a0Don 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. \u00a0Since 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<\/span> the egg rolls vs. frying <\/span>them because, besides eating, one of my other favorite things to do is play around with recipes (or in this case, no recipe) \u00a0and reinvent them in a lower-calorie and\/or easier version that can be made at home \ud83d\ude42<\/p>\n

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.<\/p>\n

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Baked Salmon Egg Rolls<\/h2>\n
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