Salmon and Brown Rice Eggrolls

Photo: Zomppa

Ingredients

1/2 pound of wild caught salmon, skin on

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons of housin sauce

4 stalks of green onions, white and green part, finely chopped

2 cloves of garlic, mined

1 inch of grated ginger

3 mediums sized carrots, diced

3 tablespoons of canola oil

2 tablespoons of housin sauce

2 tablespoons of soy sauce

2 cups of left over brown rice

1 packet of large eggroll wrappers

Preparation

Pre-heat oven to 500 degrees.

Brush on olive oil and sprinkle salt/pepper on salmon.

Put in oven for 13-15 minutes.

Let sit for 5-10 minutes or refrigerate.

Heat a wok with canola oil and on low heat, add the minced garlic and ginger. Let steep in oil for 5 minutes.

Then add rice, carrots and green onions. Stir for 2 minutes.

Then add housin sauce and soy sauce. Stir for another minute or until the rice has absorbed all the sauce.

Flake in the salmon. Stir gently, being careful not to completely disintegrate the salmon.

Let the mixture cool completely before wrapping in wonton wrappers.

Once mixture is cool, fold the eggrolls following the instructions on the back of the eggroll wrapper to prepare the eggrolls.

Using canola oil, fill your frying pot to about 2-3 inches from the bottom of the pot.

Then, fry eggrolls at 350 degrees for about 1-2 minutes (you can check to see if oil is at the right temperature by putting a piece of the eggroll wrapper in the oil – if it floats to the top and bubbles form around it immediately, the oil is hot enough). The egg roll will be a nice golden brown.

Let oil drain on paper towels and serve warm with soy sauce or another dip!