Baked Salmon Egg Rolls




You could fry your egg rolls, but I bake mine. The three egg rolls in the front of the picture are baked, and the rolls behind were fried in a pan with 2″ oil.

I won’t try and persuade you that they taste as good baked as they do fried, but they come a close second, with considerably fewer calories.

What’s good for me in this dish?

Cabbage is an excellent source of vitamin C,  fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.

Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure. I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites.  In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids. What a powerhouse of nutrition for heart health!


Recipe: Baked Salmon Egg Rolls


  • 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 tsp chili garlic sauce
  • 1 clove garlic
  • 2 tablespoons soy sauce
  • 1 tsp sesame oil
  • 12 ea egg roll wrappers

For instructions please visit:

Number of servings (yield): 12

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