We’ve always been huge fans of egg rolls, and our Salmon Egg Roll Recipe puts a fresh twist on this beloved classic. By swapping in flaky salmon for traditional fillings, we create a nutritious appetizer that’s bursting with flavor and omega-3 goodness. It’s the perfect fusion of Asian-inspired crunch and hearty seafood.
Ingredients
In our Salmon Egg Roll Recipe, we gather fresh, nutrient-packed ingredients that blend the flaky salmon goodness with crisp vegetables and bold flavors to create a delicious, omega-3-rich appetizer. Below, we list the ingredients in the order they’re typically prepared and used, with prep notes for clarity.
For the Filling
- 12 ounces fresh salmon fillets, skinned and diced into ½-inch pieces (this ensures even cooking and a tender texture)
- 2 cups green cabbage, finely shredded (for that essential crunch that complements the salmon’s richness)
- 1 medium carrot, grated (adds a sweet, vibrant color and extra nutrients)
- 1 small onion, finely chopped (provides a sharp, aromatic base for sautéing)
- 2 cloves garlic, minced (infuses a pungent, savory depth right from the start)
- 1 tablespoon fresh ginger, grated (delivers a zesty, warming kick to enhance the Asian-inspired profile)
For Wrapping and Cooking
- 12 egg roll wrappers (we recommend square ones for easy rolling and a golden, crispy result)
- 1 large egg, beaten (used to seal the wrappers securely)
- 2 tablespoons soy sauce, low-sodium (for umami flavor; mix into the filling for seasoning)
- 1 tablespoon sesame oil (lightly coats the pan and adds a nutty aroma during cooking)
- Vegetable oil, as needed for frying (about 2 cups; aim for a high-smoke-point oil to achieve a perfectly golden exterior)
This selection highlights our commitment to quality ingredients that make the Salmon Egg Roll Recipe both nutritious and flavorful, building on the hearty seafood theme from our introduction.
Equipment Needed
To bring our Salmon Egg Roll Recipe to life, we rely on a few essential tools that ensure precision and efficiency in preparation and cooking. Let’s outline the key equipment we’ll use, building on the ingredients we’ve already selected to create that perfect blend of flaky salmon and crunchy wrappers.
Basic Kitchen Tools
- Cutting board and chef’s knife: These are crucial for safely and accurately chopping our fresh salmon fillets, green cabbage, carrots, onions, garlic, and ginger into uniform pieces, helping us achieve the ideal texture for the filling.
- Mixing bowls (medium and large): We use these to combine the chopped ingredients with soy sauce and sesame oil, allowing for even mixing without spills.
Cooking and Frying Essentials
- Frying pan or wok (non-stick, 12-inch): This is our go-to for shallow-frying the egg rolls to golden perfection, ensuring the vegetable oil heats evenly for that irresistible crunch.
- Slotted spoon or tongs: Essential for flipping and removing the egg rolls from the hot oil, preventing sogginess while maintaining their flaky salmon interior.
- Pastry brush: We employ this to apply the beaten egg to the wrappers, sealing them securely before frying.
Measuring and Prep Items
- Measuring cups and spoons: Accurate measurements are key to our recipe’s success, so we use these for soy sauce, sesame oil, and other ingredients to balance flavors precisely.
- Baking sheet (if baking option): For a healthier twist, we can line this with parchment paper to bake the egg rolls, offering an alternative to frying while preserving the dish’s omega-3-rich appeal.
By having these tools ready, we streamline the process from prep to plate, making our Salmon Egg Roll Recipe both straightforward and enjoyable.
Instructions
With our fresh ingredients and essential tools ready, we can now craft these nutritious Salmon Egg Rolls that blend flaky salmon with crisp vegetables for a delightful crunch and omega-3 boost.
Prepare the Filling
First, we gather and prep the key components for a flavorful base. Start by dicing 1 pound of fresh salmon fillets into ½-inch pieces to ensure even cooking and a tender texture.
- Chop the vegetables: Finely shred 2 cups of green cabbage, julienne 1 cup of carrots, and mince 1 medium onion, 2 cloves of garlic, and 1 tablespoon of fresh ginger. These elements add a vibrant crunch and aromatic depth to our filling.
Next, heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add the minced garlic and ginger, stirring for 1 minute until their fragrant aroma fills the kitchen and releases essential flavors.
Add the chopped cabbage, carrots, and onion to the pan. Cook for 3-4 minutes, stirring frequently, until the vegetables soften but retain a slight crispness for added texture.
Incorporate the diced salmon along with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir-fry for another 4-5 minutes until the salmon flakes easily and the mixture is well-coated, creating a savory, umami-rich filling that highlights the hearty seafood theme.
Assemble the Egg Rolls
Once the filling is ready, we move to wrapping for a seamless assembly. Lay out 12 egg roll wrappers on a clean surface, ensuring they are at room temperature for easy handling.
Place about 2-3 tablespoons of the salmon filling in the center of each wrapper. Fold technique: Fold the bottom corner over the filling, then fold in the sides tightly to enclose it, and roll upward for a secure, compact shape.
Seal the edge with a light brush of beaten egg, pressing firmly to prevent any leaks during cooking. This step ensures our Salmon Egg Rolls hold their form and deliver that signature crispy exterior we love.
Repeat the process for all wrappers, yielding approximately 12 rolls. Arrange them seam-side down on a plate as we prepare to cook, maintaining efficiency in our workflow.
Cook the Egg Rolls
For the final step, we bring our assembled rolls to life with options for frying or baking to suit different preferences. Heat 2 inches of vegetable oil in a deep frying pan or wok to 350°F (use a thermometer for accuracy).
Carefully add 4-6 egg rolls at a time to the hot oil, frying for 2-3 minutes per side until they turn golden brown and crispy, allowing the exterior to shatter with each bite while keeping the inside moist and flavorful.
If opting for a healthier bake, preheat your oven to 400°F and place the rolls on a parchment-lined baking sheet. Brush them lightly with oil and bake for 15-20 minutes, flipping halfway, until they achieve a golden crunch without the extra oil.
Remove the cooked rolls with a slotted spoon or tongs, and let them drain on paper towels for 1-2 minutes to remove excess oil, resulting in a perfectly textured appetizer ready to serve.
Make-Ahead Instructions
To streamline your preparation of Salmon Egg Rolls, we often plan ahead for busy days or gatherings. This approach lets you focus on assembly and cooking when needed, while preserving the dish’s flaky texture and vibrant flavors. Below, we outline efficient steps for prepping components in advance, ensuring optimal freshness and safety.
Preparing the Filling Ahead
We suggest making the filling up to 24 hours in advance to allow flavors to meld. Here’s how:
- Chop and Cook the Ingredients: Start by dicing 1 pound of fresh salmon fillets into small pieces, then shred 2 cups of green cabbage, julienne 1 cup of carrots, and finely chop 1 onion, 2 garlic cloves, and 1 tablespoon of ginger. In a non-stick pan, sauté these with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil over medium heat for 5-7 minutes until the salmon is just cooked through and vegetables are tender. Let the mixture cool completely.
- Store Properly: Transfer the cooled filling to an airtight container. Refrigerate it for up to 24 hours to maintain its moisture and omega-3 benefits. This step enhances the savory depth without compromising the filling’s texture.
Assembling the Rolls in Advance
If you want to go further, assemble the Salmon Egg Rolls ahead of time but hold off on cooking. We find this method ideal for events.
- Wrap and Seal: Lay out egg roll wrappers and place 2-3 tablespoons of the prepared filling in the center of each. Fold the wrappers as described in our earlier steps, sealing the edges with beaten egg. Arrange the assembled rolls on a baking sheet lined with parchment paper, ensuring they don’t touch to prevent sticking.
- Refrigerate or Freeze: For short-term storage, cover the baking sheet with plastic wrap and refrigerate the rolls for up to 8 hours. For longer storage, freeze them on the sheet for 1-2 hours until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month, locking in the crispy potential and fresh seafood essence.
Storing and Reheating Tips
When it’s time to enjoy your Salmon Egg Rolls, we recommend these guidelines to achieve that perfect golden crunch.
- Thawing and Cooking from Refrigerated: If refrigerated, remove the rolls 30 minutes before cooking to bring them to room temperature. Fry in vegetable oil at 350°F for 3-4 minutes per side or bake at 400°F for 15-20 minutes until crispy.
- Thawing and Cooking from Frozen: For frozen rolls, thaw in the refrigerator overnight. Then, follow the same cooking methods, adding 2-3 extra minutes to ensure the interior is heated through and the exterior is delightfully crisp.
By following these strategies, we ensure your Salmon Egg Rolls remain a nutritious, flavorful hit with minimal last-minute effort. Always check for food safety by verifying that stored items are below 40°F in the refrigerator or 0°F in the freezer.
Conclusion
We’ve loved sharing this Salmon Egg Roll Recipe as a fresh way to boost your meals with omega-3s and bold flavors.
It’s not just tasty—it’s a versatile option that fits busy lifestyles while keeping things nutritious.
We encourage you to whip up a batch and make it your own go-to appetizer.
Frequently Asked Questions
What is a Salmon Egg Roll?
A Salmon Egg Roll is a modern twist on the classic egg roll, featuring flaky salmon instead of traditional fillings. It’s a nutritious appetizer packed with omega-3 fatty acids, combining Asian-inspired crunch with hearty seafood flavors. This recipe uses fresh ingredients like salmon, cabbage, carrots, and ginger, wrapped in egg roll wrappers for a crispy, delicious bite.
What ingredients are needed for Salmon Egg Rolls?
You’ll need fresh salmon fillets, green cabbage, carrots, onions, garlic, ginger for the filling, plus egg roll wrappers, a beaten egg, soy sauce, sesame oil, and vegetable oil for frying. Focus on quality ingredients to boost nutrition and flavor. This simple list serves about 4-6 people and takes around 45 minutes to prepare.
How do I prepare Salmon Egg Rolls?
Start by chopping and sautéing the filling ingredients like salmon, cabbage, carrots, onions, garlic, and ginger with soy sauce and sesame oil. Let it cool, then wrap in egg roll wrappers, sealing with beaten egg. Fry in vegetable oil until golden and crispy, or bake at 400°F for 15-20 minutes. Serve hot for the best taste and texture.
Can I bake Salmon Egg Rolls instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 400°F, brush the rolls with oil, and bake for 15-20 minutes until crispy. This method reduces oil use while keeping the interior moist and flavorful, making it ideal for a lighter version of the recipe without sacrificing crunch.
How far in advance can I prepare the filling?
You can prepare the Salmon Egg Roll filling up to 24 hours ahead. Chop and cook the ingredients, then store in an airtight container in the fridge. This allows flavors to meld while staying fresh. For best results, assemble the rolls just before cooking to maintain crispiness.
How should I store and reheat Salmon Egg Rolls?
Store cooked egg rolls in the fridge for up to 3 days in an airtight container, or freeze for up to 2 months. To reheat, bake at 350°F for 10-15 minutes or use an air fryer until crispy. Avoid microwaving to prevent sogginess, ensuring they retain their delicious texture and flavor.