I saw a former high school classmate posted a photo of her shanghai rolls on Facebook. What was interesting about it was instead of using the usual filling which is ground beef or pork or plain vegetables, she used fish. This is highly unusual. Prior to her post I have never heard anyone make fish shanghai rolls. When I asked her what kind of fish she used, she said it was a local salmon. I asked for her recipe, but I still haven’t heard back from her. A few days ago, despite my on and off migraine that started all of a sudden (I am blaming the heat!) I was able to experiment on making my own salmon egg rolls. Honestly, I wasn’t sure how it’s going to turn out. So I just made a small batch. Surprisingly it was actually pretty good! We all loved it!
This is also an amazing horderves or finger food if you are hosting a party.
If you want to make shanghai rolls using the same filling recipe that I will be sharing with you, just use spring roll wrappers instead. I normally use egg roll wrappers as this is what we have available in our small town grocery store.
These rolls were such a big hit, I am pretty sure I’ll be making more of them again soon! For a healthier option, instead of deep frying these rolls, just fry them in a non-stick skillet with less oil and keep turning them so not to burn it, which is what I usually do. But few days ago, I opted to deep fry these amazing rolls. I’m not really a big fan of anything deep fried, except for KFC’s (and maybe Mary Brown’s) awesome fried chicken. But this pregnancy made me crave for a deep fried egg rolls, and that’s exactly what I made!
I hope you give it a try too and let me know how yours turned out.
Let’s get to it, shall we?
Salmon Egg Rolls
- 1 (213 g) can of pink salmon
- 1/2 med. size onion, finely chopped
- 3 celery sticks, cut in tiny pieces
- Dried sage
- Optional: celery salt
- Salt and pepper to taste
- approx. 1 1/2 cups cooking oil
- Open the can of salmon and transfer it into a bowl. Remove the bones.
- Add finely chopped onion and celery sticks to the salmon. Sprinkle the rest of the herbs and spices into the mixture according to your taste preference. Mix well. (The beauty of this filling is that the salmon is already cooked so you can keep tasting it while you add your herbs and spices).
On a flat working surface, lay the wrapper like a diamond. Spoon about 2 tablespoons of the filling in the middle of the wrapper. Fold the side ends of the sheet inward, and then roll, tucking the bottom end tightly, but gently. Wet the top end of the sheet with a bit of water to completely seal the roll. Repeat this process with the remaining filling. (This filling makes exactly 12 egg rolls).
4. In a deep fryer, (or in my case I just used a deep non-stick wok), heat about a 1 1/2 cups of cooking oil. Deep fry the rolls in small batches for 10 mins. or until golden brown.
5. Remove the rolls from the wok, and let the excess oil drip. Place them on a plate with paper towel to absorb the rest of the excess oil.
6. Transfer to a serving plate. Serve warm with sweet and sour sauce.
Side note: I wanted to use up all the egg roll wrappers that came in the pack so I cut up some old cheddar and used it as filling and made cheese sticks! It tastes wonderful! A very good appetizer indeed! You can add some dried sage and other herbs on the cheese before rolling the sheet for added flavour!
Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.