Description

These Crispy Salmon Spring Rolls are a delightful fusion of flavors and textures, with flaked salmon, crunchy vegetables, and aromatic seasonings all wrapped up and fried until perfectly crispy.

Ingredients

Units Scale

For the Spring Rolls:

8 spring roll wrappers
1/2 pound cooked salmon (flaked)
1 cup shredded carrots
1 cup shredded cabbage
1/4 cup chopped green onions
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
1 garlic clove (minced)
1 tablespoon cornstarch mixed with 1 tablespoon water (for sealing)
Vegetable oil for frying

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Instructions

Prepare the Filling: In a large bowl, combine flaked salmon, carrots, cabbage, green onions, soy sauce, sesame oil, ginger, and garlic. Mix until evenly combined.
Wrap the Spring Rolls: Lay a spring roll wrapper on a clean surface. Place filling near the bottom corner. Fold the bottom over the filling, then fold in the sides, and roll tightly. Seal the edge with cornstarch slurry.
Fry the Rolls: Heat vegetable oil in a skillet over medium heat. Fry spring rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.
Serve: Serve warm with dipping sauce.

Notes

These can also be baked at 425°F for 15-18 minutes or air-fried for a lighter option.
Use leftover grilled or roasted salmon for added flavor.

Nutrition

Serving Size: 2 rolls
Calories: 280
Sugar: 2g
Sodium: 410mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 16g
Cholesterol: 35mg