These Savory Egg Rolls are a delightful fusion of textures and flavors, perfect for holiday gatherings or elegant appetizer spreads. The filling combines tender canned or fresh salmon with sweet, succulent shrimp, creating a rich seafood base. This is balanced by the earthy depth of sautéed mushrooms and the fresh, vibrant bite of spinach. Julienned carrots and scallions add a pleasant crunch and color, while garlic, Chinese cooking wine, and dark soy sauce infuse the mixture with an aromatic, umami-rich profile. A touch of thickener binds the ingredients together, ensuring every bite is cohesive yet moist. Wrapped in thin wonton sheets and fried until golden brown, these rolls offer a satisfying crunch that gives way to the warm, savory interior. Serve them hot with a sweet and tangy mustard-honey dipping sauce for a complete culinary experience that feels both comforting and sophisticated.
Savory Egg Rolls
Description
These Savory Egg Rolls are a delightful fusion of textures and flavors, perfect for holiday gatherings or elegant appetizer spreads. The filling combines tender canned or fresh salmon with sweet, succulent shrimp, creating a rich seafood base. This is balanced by the earthy depth of sautéed mushrooms and the fresh, vibrant bite of spinach. Julienned carrots and scallions add a pleasant crunch and color, while garlic, Chinese cooking wine, and dark soy sauce infuse the mixture with an aromatic, umami-rich profile. A touch of thickener binds the ingredients together, ensuring every bite is cohesive yet moist. Wrapped in thin wonton sheets and fried until golden brown, these rolls offer a satisfying crunch that gives way to the warm, savory interior. Serve them hot with a sweet and tangy mustard-honey dipping sauce for a complete culinary experience that feels both comforting and sophisticated.Ingredients
Directions
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In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot in a little oil until vegetables are limp.
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Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces.
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Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft.
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Add some of the White Sauce mix a little at a time until good consistency is reached, and ingredients stick together (like stuffing).
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Let this mixture cool before making the rolls.
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Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water.
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Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper.
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Then fold the two sides part way over the mixture.
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Wet your finger in the saucer and use it to moisten the top end of the wrapper.
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Roll it up and seal it.
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For frying, put enough oil in the pan to just cover the rolls.
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Fry for 3-5 minutes each until golden brown. You can fry maybe 5-8 at a time depending on the size of the pan.
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Turn each occasionally to check doneness and color.
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Drain on paper towels.
Note
Dipping Sauce: Mix about 2 Tbsps. of Grey Poupon (or similar) mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauce.
The worst part is the wrapping, but that might take only 15 minutes or so once you get adept and have a little practice.
These rolls reheat well by low temp (325) oven or microwave. Heat before serving, but they're OK at room temp.
