Today, I’m excited to share a delicious recipe for cooked teriyaki salmon and cabbage mixture, beautifully wrapped in egg roll wrappers. This dish is not only packed with flavor but is also versatile—perfect for a quick weekday dinner or an impressive appetizer for your next gathering. Let’s dive into how to prepare this mouthwatering delight!
Cooked Teriyaki Salmon and Cabbage Mixture
This savory dish brings together the rich taste of teriyaki salmon with a crunchy cabbage mixture, all perfectly nestled in crispy egg roll wrappers. The combination creates an irresistible flavor profile that everyone will enjoy!
Ingredients
- 1 pound of salmon fillets
- 1 cup of shredded cabbage
- 1/4 cup of teriyaki sauce
- 1 tablespoon of olive oil
- 1 teaspoon of minced garlic
- 1 teaspoon of grated ginger
- 1 package of egg roll wrappers
- Salt and pepper to taste
- Vegetable oil for frying
- Chopped green onions for garnish (optional)
Instructions
- Start by preheating the oven to 400°F (200°C) or heat a pan on medium heat for frying.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about a minute until fragrant.
- Add the salmon fillets to the skillet and season with salt and pepper. Cook for about 4-5 minutes per side, or until cooked through. Once done, flake the salmon into bite-sized pieces.
- Next, add the shredded cabbage and teriyaki sauce to the skillet. Stir well to combine and let it cook for an additional 2-3 minutes until the cabbage is slightly wilted.
- Once the filling is ready, take one egg roll wrapper and place a generous spoonful of the salmon and cabbage mixture in the center. Fold the bottom corner over the filling, then fold the sides in and continue rolling tightly to seal.
- Repeat the process until all filling is used. If baking, place the egg rolls seam side down on a baking sheet and lightly brush with oil. Bake for about 20 minutes or until golden brown, flipping halfway through. If frying, heat vegetable oil in a pan and fry the egg rolls until golden brown on all sides.
- Remove the cooked egg rolls from heat and let them drain on paper towels.
- Finally, serve the egg rolls hot with additional teriyaki sauce on the side for dipping, and garnished with chopped green onions if desired.
These teriyaki salmon and cabbage egg rolls are sure to be a hit! Enjoy the wonderful flavors and the delightful crunch. Bon appétit!
Salmon Egg Roll Recipes Fun to Make
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