Mother Rimmy's Take On Egg Rolls
By: Kristi Rimkus
Published: Wednesday, May 5, 2010 - 6:47am

Ingredients




4 ounces wild Alaskan Salmon fillets, cooked and chopped
4 cups coleslaw mix
1 cup carrot , shredded
1 cup spinach, chopped
4 large scallions , sliced
1 teaspoon chili garlic sauce
1 clove garlic
2 tablespoons soy sauce
1 teaspoon sesame oil
12 ea egg roll wrappers

Preparation

1 Combine coleslaw mix, carrots, spinach and scallions in a large bowl. 2 Combine chili garlic sauce, garlic, soy sauce and sesame oil in a small bowl and add to coleslaw mix. 3 Fold in salmon to keep from breaking it up too much. 4 Put some water in a small bowl. 5 To wrap you can use these directions from about.com “Lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately a large spoonful of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.” 6 Heat oven to 400 degrees and spray a cookie sheet with cooking spray. Place egg rolls on the cookie sheet and spray the tops with cooking spray. Bake 8 – 12 minutes until nicely browned. 7 Serve with ketchup, hot Chinese mustard and sesame seeds. 8 You can also fry your egg rolls in a large skillet with 2″ cooking oil over medium high heat for 3 – 4 minutes per side until browned. Drain on paper towel.

About


Have some fun and make your own egg rolls. You can fill them with almost anything. We used some leftover wild Alaskan salmon and cabbage. Delish!