Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, egg roll wrapped salmon salad. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Turn the egg roll wrappers to point straight up and down. Add the salmon salad to center of wrapper. Fold bottom up and roll it upwards. In large frying pan heat oil; slowly add egg roll wrappers fry until crispy set aside on paper towel to drain.

Egg Roll wrapped salmon salad is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Egg Roll wrapped salmon salad is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook egg roll wrapped salmon salad using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Egg Roll wrapped salmon salad:

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

Taste and add salt if needed. In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. In a medium bowl mix whipped cream with salmon, lemon juice, dill, capers and green onions.

Instructions to make Egg Roll wrapped salmon salad:

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!

Coat a large skillet with cooking spray and place over medium heat. 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 lettuce leaf down center of each tortilla. Remove from hot water, cool, peel and chop.

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