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Spicy Salmon Egg Rolls
Spicy Salmon Egg Rolls are a great way to enjoy all the flavors of sushi without the stress of actually making sushi! They are so simple and delicious. The filling of these spicy salmon egg rolls has all the flavors of a sushi roll - rice, soy sauce, sriracha, Kewpie mayo, avocado and roasted seaweed! These are a must try for sushi lovers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 Egg Rolls
Calories: 234 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 12 egg roll wrappers
- 2 tablespoon oil (for cooking)
- 4 salmon fillets (cooked)
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 2 tablespoon Japanese Kewpie mayonnaise (or regular mayonnaise)
- 2 tablespoon Sriracha (or hot sauce of choice)
- 12 sheets roasted seaweed (or 3 pieces of sushi nori cut into 4 pieces)
- 1 avocado (sliced into thin strips)
Garnish (Optional)
- sesame seeds
Dip
- 2 tablespoon Japanese Kewpie mayonnaise (or regular mayonnaise)
- 1.5 tablespoon Sriracha (or hot sauce of choice)
- spicy mayo (store bought option)
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!
Cup of Yum
Notes
- Egg roll wrappers are sold in the refrigerated section of grocery stores, near the refrigerated salad dressing and tofu.
- For a gluten free option use rice paper rolls and reduce the cooking time to 2 - 3 minutes per side or until crispy.
Nutrition Information
Calories
234kcal
(12%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
316mg
(13%)
Potassium
397mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
188IU
(4%)
Vitamin C
5mg
(6%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Egg Rolls
Amount Per Serving
Calories 234
% 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.