Salmon and Brown Rice Eggrolls

Salmon and Brown Rice Eggrolls

  Ready in : 45 mins

Need a dairy free and pescatarian hor d'oeuvre? Salmon and Brown Rice Eggrolls could be an outstanding recipe to try. This recipe makes 20 servings with 175 calories, 6g of protein, and 4g of fat each. For 52 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of left over brown rice, salmon, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1 foodies and cooks. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so super.

Ingredients

left over brown rice

left over brown rice

2 cups

canola oil

canola oil

3 tablespoons

sized carrots

sized carrots

3 medium

eggroll wrappers

eggroll wrappers

1 package

garlic

garlic

1 large clove

ginger

ginger

1 inch

green onions

green onions

4 stalks

ground pepper

ground pepper

20 servings

salmon

salmon

0.5 pound

salt

salt

1 teaspoon

soy sauce

soy sauce

2 tablespoons

Cooking in Steps

  1. 1
    Pre-heat oven to 500 degrees.

    oven
    oven
  2. 2
    Brush on olive oil and sprinkle salt/pepper on salmon.Put in oven for 13-15 minutes.

    olive oil

    olive oil

    pepper

    pepper

    salmon

    salmon

    salt

    salt

    oven
    oven
  3. 3
    Let sit for 5-10 minutes or refrigerate.

  4. 4
    Heat a wok with canola oil and on low heat, add the minced garlic and ginger.

    minced garlic

    minced garlic

    canola oil

    canola oil

    ginger

    ginger

    wok
    wok
  5. 5
    Let steep in oil for 5 minutes.Then add rice, carrots and green onions. Stir for 2 minutes.Then add housin sauce and soy sauce. Stir for another minute or until the rice has absorbed all the sauce.Flake in the salmon. Stir gently, being careful not to completely disintegrate the salmon.

    green onions

    green onions

    soy sauce

    soy sauce

    carrot

    carrot

    salmon

    salmon

    rice

    rice

    cooking oil

    cooking oil

  6. 6
    Let the mixture cool completely before wrapping in wonton wrappers.Once mixture is cool, fold the eggrolls following the instructions on the back of the eggroll wrapper to prepare the eggrolls.Using canola oil, fill your frying pot to about 2-3 inches from the bottom of the pot.Then, fry eggrolls at 350 degrees for about 1-2 minutes (you can check to see if oil is at the right temperature by putting a piece of the eggroll wrapper in the oil if it floats to the top and bubbles form around it immediately, the oil is hot enough). The egg roll will be a nice golden brown.

    wonton wrappers

    wonton wrappers

    canola oil

    canola oil

    roll

    roll

    egg

    egg

    cooking oil

    cooking oil

    pot
    pot
  7. 7
    Let oil drain on paper towels and serve warm with soy sauce or another dip!

    soy sauce

    soy sauce

    cooking oil

    cooking oil

    paper towels
    paper towels