Salmon and Brown Rice Eggrolls

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

Instructions

1. 1

   Pre-heat oven to 500 degrees.

2. 2

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

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.

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.

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.

7. 7

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

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