It’s no secret I love indulging on tasty appetizers and these Salmon Egg Rolls are perfect for indulging. I often think I could make a whole MEAL out of them. These have such a fun and yummy flavor combo, these are creamy, tangy and oh my… the green onions and fresh DILL really sent these over the TOP.
Egg Rolls are easy to make and can be whipped up quick and I find I make them a lot late Saturday afternoons after being so busy all day. But when it’s not nearly time to make dinner or maybe it’s a couple of hours before going out to eat, these are just great for those and many other times!
This filling would be good to heat up in a skillet and dunk chips into also if you aren’t into wrapping and frying egg rolls and the filling would also be yummy filling into wonton wrappers, they would be smaller servings if you wanted to make a whole bunch of them.
The next time you are cooking up some salmon, be sure to make an extra piece so you can make these, or you can use canned salmon. Just drain the canned salmon, be sure to take the bones out and you’re all set you can enjoy Salmon Egg Rolls ANYTIME! Now, let’s begin with the recipe already!!!
8 egg roll wrappers
1-8 oz package whipped cream cheese
11 oz salmon, canned or fresh cooked
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped dill
2 tablespoons capers
4 scallions diced
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. Heat 3 cups oil to 350 degrees in a two-quart pot. Add two egg rolls to hot oil and cook until deep golden and crisp,
drain egg rolls on paper towels when you carefully remove them from the oil and then add two more to the oil until they are all cooked.