Spicy Salmon Egg Rolls
User Reviews
5
Spicy Salmon Egg Rolls
Description
Spicy Salmon Egg Rolls feature cooked salmon mixed with sticky rice, soy sauce, and a blend of mayonnaise and sriracha sauce to create a creamy, mildly spicy filling. Roasted seaweed sheets inside the wrapper add a savory umami note and hold moisture from the rice, which contrasts nicely with the crispy texture of the fried or baked wrappers. Thin avocado strips add freshness and a smooth texture that balances the spicy salmon mixture.
They can be cooked several ways: air fried for a lighter crisp, deep fried for a traditional crunch, or oven baked for convenience. Each method results in a golden brown exterior. The included spicy mayo dip, made with mayonnaise and sriracha, enhances the rolls with a creamy and zesty finish. These egg rolls suit as an appetizer or snack and pair well with light salads or steamed vegetables.
For assembly, it is important to wet the pastry edges to seal and avoid filling leakage. Using either regular or Kewpie mayonnaise affects the flavor. The recipe notes suggest a gluten-free adaptation using rice paper wrappers and adjusting cooking time accordingly.
Ingredients
- 12 egg roll wrappers
- 2 tablespoon neutral cooking oil for cooking, generic cooking oil
- 4 salmon cooked, fillets
- 2 cups rice cooked
- 1 tablespoon soy sauce
- 2 tablespoon mayonnaise or regular mayonnaise, Japanese Kewpie
- 2 tablespoon sriracha (or hot sauce of choice)
- 12 Roasted seaweed or 3 pieces of sushi nori cut into 4 pieces, sheets
- 1 avocado (sliced into thin strips)
Garnish (Optional)
- sesame seeds
Dip
- 2 tablespoon mayonnaise or regular mayonnaise, Japanese Kewpie
- 1.5 tablespoon sriracha (or hot sauce of choice)
- mayonnaise store bought option, spicy
Instructions
- In a large bowl add the salmon and break up into small, bite sized pieces with a fork.
- Add the cooked rice, soy sauce, Japanese Kewpie Mayonnaise, and sriracha. Mix until evenly combined.
- To assemble the egg rolls, add a piece of roasted seaweed to the center. Top with 1-2 tablespoons of the spicy salmon rice mixture and 2-3 slices of avocado.
- Dip your finger in water and wet the edges of the egg roll wrapper.
- Fold in two opposite corners to the center and then tightly roll.
- Repeat with remaining egg roll wrappers.
- AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown.OVEN BAKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a baking rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.
- Optional: once cooked sprinkle sesame seeds on top of the egg rolls for a garnish.
- Allow the egg rolls to cool for 2-3 minutes before serving; the filling will be very hot.
- Serve with spicy mayo to dip and enjoy!
Notes
- Egg roll wrappers are generally available refrigerated near salad dressings or tofu in grocery stores.
- For a gluten-free version, substitute egg roll wrappers with rice paper rolls and reduce cooking time to 2–3 minutes per side until crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Egg Rolls
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 316mg | 13% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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