Salmon Cheesesteak Egg rolls

By Tasty · 45 min

Ingredients

Instructions

1. Rub 1 tablespoon of the olive oil over the salmon and sprinkle with the Old Bay. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook the salmon on both sides until cooked through, about 5 minutes per side. Set aside.
2. In the same skillet, add the onion, bell peppers, garlic powder and black pepper. Cook, stirring often, until softened, about 5 minutes. Remove from the heat.
3. Return the salmon to the skillet and break it into smaller pieces, leaving some larger chunks.
4. Lay an egg roll wrapper flat in a diamond shape with one corner pointing toward you. Spoon some of the salmon mixture just below the center, then sprinkle with mozzarella.
5. Fold the bottom corner up over the filling and tuck it in. Fold the side corners toward the center, then roll tightly toward the top corner. Seal the edge with a dab of water.
6. Heat the vegetable oil in a deep pan over medium-high heat until it reaches 180-190°C (350-375°F). Fry the egg rolls in batches for 3-4 minutes per batch, until golden brown and crispy.
7. Drain on a wire rack or paper towel. Drizzle with hot honey BBQ sauce and scatter over the chopped scallions before serving.

Summarized from Tasty's video. Watch it for the details.

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OnionEggCheeseBell pepperMozzarella cheeseSalmon