- Egg roll wrappers (makes about 6)
- Cooking oil
- 2 cooked salmon fillets
- 1 cup cooked rice
- 1/2 tbsp low sodium soy sauce
- 1 tbsp Mayonnaise
- 1/2 tsp Mirin
- 1 tbsp Sriracha, or hot sauce of choice
- 6 sheets roasted seaweed or 2 pieces of sushi nori cut into 4 pieces
- 1/2 avocado, sliced into thin strips
- 1 tbsp mayonnaise
- 1/2 tsp Mirin
- 3/4 tbsp Sriracha, or hot sauce of choice
In a large bowl add the salmon and break up into small, bite sized pieces with a fork. Add the cooked rice, soy sauce, Mayonnaise, mirin and sriracha. Mix until evenly combined. To assemble the egg rolls, add a piece of roasted seaweed to the center. Top with 1-2 tablespoons of the spicy salmon rice mixture and 2-3 slices of avocado. Dip your finger in water and wet the edges of the egg roll wrapper. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.
AIR FRYER COOKING METHOD Brush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown. STOVE TOP COOKING METHOD Heat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. OVEN BAKING METHOD Brush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a baking rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed. Allow the egg rolls to cool for 2-3 minutes before serving; the filling will be very hot. Serve with spicy mayo to dip and enjoy!