Egg Roll wrapped salmon salad. Very convenient to take with as packed lunch. Lightly fry the egg mix into an omelette on a pancake pan for a […] Salad. Scatter the rocket and salmon on each egg wrap, roll, slice and serve while still warm.

Place salad into serving bowl topped with crispy egg roll wrappers and chopped green onion. This easy Salmon Egg Salad is loaded with delicious flavor. The salmon and egg mixture is combined with mayonnaise, Dijon mustard, fresh lemon juice, fresh dill, minced celery and red onion, plus other seasonings. You can cook Egg Roll wrapped salmon salad using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Egg Roll wrapped salmon salad

1. You need 5 ounces of pink salmon.
2. Prepare 1 teaspoon of rosemary infused oil, see my recipe or add a little rosemary to taste.
3. You need 1 teaspoon of dill weed.
4. Prepare 1-1/2 tablespoons of mayonaise.
5. You need 2 of large egg roll wrappers.
6. It's as needed of oil to fry with.

It's equally delicious served scooped over lettuce for a light lunch, or made into a salmon egg salad sandwich. Crispy Egg Roll Wrapped in rice paper, lettuce, bean sprouts, cucumbers, rice vermicelli, mint. Choice of Vegetarian or Minced Pork. Caramelized salmon over lettuce, cabbage and onions.

Egg Roll wrapped salmon salad instructions

1. Heat oil.
2. Add the ingredients for the salad and mix.
3. Turn the egg roll wrappers to point straight up and down.
4. Add the salmon salad to center of wrapper.
5. Fold sides in.
6. Fold bottom up and roll it upwards.
7. Add flap side down in hot oil fry till crispy.
8. Move to paper towel to absorb excessive oils.
9. Serve I hope you enjoy!.

Roll the salmon in egg white and then coat it evenly with black sesame seeds. Cover the salmon with saran wrap and refrigerate until the sesame seeds have settled on the salmon. Heat salad oil and butter in a frying pan until it is lightly colored. Place the salmon and cook until the surface is cooked through. In a medium bowl mix whipped cream with salmon, lemon juice, dill, capers and green onions.