Crispy Salmon Spring Rolls

Spring Rolls

Makes 24 pieces


These delicious rolls can be assembled early in the day, then cooked just before your guests arrive. They make a dramatic presentation if cut on a diagonal before serving.

8 ounces thin salmon fillet, pin bones and skin removed
3 green onions, green parts only, cut into 2-inch sections
1 package square wonton skins
1 egg white, beaten with 1 tablespoon water
canola oil

Cut the salmon fillet lengthwise into 2-inch-wide sections. Cut each section crosswise into 1/2-inch-wide slices. You should have at least 12 slices. Cut the 2-inch sections of green onion into thin lengthwise strips. Place a wonton skin on a work surface with one corner facing you in a diamond shape. In the lower third of the diamond, place 4 or 5 onion strips, and top with 1 slice of salmon. Fold the lower point of the diamond up over the filling and fold in the 2 sides. Brush the top of the diamond with the egg white mixture and finish rolling up. Place, seam-side down, on a small platter. Continue with the remaining wonton skins, salmon, and onions. Cover the platter with plastic wrap and refrigerate until the guests arrive.

In a medium nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 salmon rolls in pan and cook, turning frequently for 4 minutes, or until evenly browned. Transfer to a platter and keep warm. Repeat to cook the remaining rolls, adding more oil as necessary. Slice in half diagonally to serve.


Buy the Book!


At Home with Friends
Spontaneous Celebrations for Any Occasion
by Michele Adams and Gia Russo
Photographs by Victoria Pearson
Chronicle Books
ISBN: 0811833445
$22.95 Paperback
188 pp; 80 color photographs
Recipe reprinted by permission.


At Home with Friends


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