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: MotherRimmy.com
Number of servings (yield): 12