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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!

 

from:
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.

 

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This page created December 2002