Egg Roll wrapped salmon salad. Here is how you cook it. Ingredients of Egg Roll wrapped salmon salad. Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer.
You can cook Egg Roll wrapped salmon salad using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Egg Roll wrapped salmon salad
- Prepare of pink salmon.
- It’s of rosemary infused oil, see my recipe or add a little rosemary to taste.
- You need of dill weed.
- Prepare of mayonaise.
- It’s of large egg roll wrappers.
- Prepare of oil to fry with.
Chop hard boiled eggs into a large bowl using an egg slicer, pastry cutter or other tool. Add the salmon, dill, capers, mayonnaise and pepper and fold together. Taste and add salt if needed. Delicious salad made in minutes with canned salmon, eggs, crunchy veggies, plenty of fresh herbs, and healthy greek yogurt.
Egg Roll wrapped salmon salad instructions
Heat oil.
Add the ingredients for the salad and mix.
Turn the egg roll wrappers to point straight up and down.
Add the salmon salad to center of wrapper.
Fold sides in.
Fold bottom up and roll it upwards.
Add flap side down in hot oil fry till crispy.
Move to paper towel to absorb excessive oils.
Serve I hope you enjoy!.
Serve it over crostini or baby romaine for a lighter meal! In a medium bowl mix whipped cream with salmon, lemon juice, dill, capers and green onions. Add about ¼ cup to each egg roll wrapper and fold and wrap with water on the edges so the filling doesn't seep out. Place salad into serving bowl topped with crispy egg roll wrappers and chopped green onion. Serve warm with sweet and sour sauce or duck sauce to taste.
