Savory Egg Rolls
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.
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
- 1 Medium Carrot (Julienned)
- 6 - 8 Scallions (chopped)
- 2 Medium Cloves of Garlic (crushed)
- 1/2 Lb. White Mushrooms (chopped) or Shitake
- 3/4 Lb. Spinach (stemmed and broken up)
- 10 oz. Cooked Salmon (canned, or preferably fresh)
- 12 - 15 medium to large shrimp (peeled, deveined, and chopped)
- 2 Tbsp. Chinese Cooking Wine or Dry Sherry
- 2 Tbsp. Dark Soy Sauce
- 1 Lb. Package of Won Ton Wrappers
- 1 - 2 Cups Vegetable oil (for deep frying)
- 1/2 Package "White Sauce" mix (for thickener)
- to taste Salt and Pepper
Directions
- 1 In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot in a little oil until vegetables are limp.
- 2
Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces.- 3
Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft.- 4
Add some of the White Sauce mix a little at a time until good consistency is reached, and ingredients stick together (like stuffing).- 5
Let this mixture cool before making the rolls.- 6
Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water.- 7
Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper.- 8
Then fold the two sides part way over the mixture.- 9
Wet your finger in the saucer and use it to moisten the top end of the wrapper.- 10
Roll it up and seal it.- 11
For frying, put enough oil in the pan to just cover the rolls.- 12
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.- 13
Turn each occasionally to check doneness and color.- 14
Drain on paper towels.NoteDipping 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.
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