Mother Rimmy's Take On Egg Rolls

Photo: Kristi Rimkus

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

Combine coleslaw mix, carrots, spinach and scallions in a large bowl.

Combine chili garlic sauce, garlic, soy sauce and sesame oil in a small bowl and add to coleslaw mix.

Fold in salmon to keep from breaking it up too much.

Put some water in a small bowl.

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.”

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.

Serve with ketchup, hot Chinese mustard and sesame seeds.

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.