Delicious and light Baked Teriyaki Salmon Egg Rolls are inspired by the city where I grew up - Vancouver, Canada. Celebrating my amazing hometown these easy appetizers! 183 calories and 2 Weight Watchers Freestyle SP
Baked Teriyaki Salmon Egg Rolls Recipe
I am partnering with Princess Cruises for this post. All opinions are my own.
Who's ready for a vacation? A couple of years ago, my best girlfriend and I embarked on an amazing Princess Cruises adventure along the Mexican Riviera. After a week of lounging by the pool, exploring the ports, sipping on specialty cocktails and eating our fair share of creative dishes, we came back completely refreshed.
Now I'm thinking it's high time that my husband and I sailed off on a cruise of our own - after all, we celebrate our 20th anniversary in 2019! I can't think of a better reason to treat ourselves to a "just us" getaway. So, when I heard that the Royal Princess, one of the newest, most elegant ships in the Princess fleet, will make her west coast debut in March 2019, the planning wheels started turning.
I know you're wondering how these Baked Teriyaki Salmon Egg Rolls fit into the story. Well, it turns out that the Royal Princess will be visiting my hometown of Vancouver, Canada amongst their nine coastal sailings (routes include Mexican Riviera, California Coast, Hawaii, and Alaska).
And when I think of Vancouver cuisine, two things pop to mind - fresh salmon and food with an Asian influence. Enter...salmon teriyaki egg rolls!
But before we jump into the recipe, take a walk with me down Daydream Lane. The Royal Princess is not just any ol' cruise ship! The ship’s features include the overwater SeaWalk – a 60-foot-long glass walkway standing 128 feet above the ocean; an expansive Lotus Spa with The Enclave, home to Princess' largest-ever thermal suite and a dramatic hydro-therapy pool with a cascading rain shower and therapeutic air jets as well as an array of services and secluded couples treatment rooms (on the last cruise, I had two of the best hot stone massages I've ever had); a live television studio (calling all wanna be thespians!); adults-only Retreat Pool and Sanctuary (the Sanctuary is a MUST - so quiet and relaxing); and the newly re-branded Camp Discovery youth center (uh oh - now the kids are going to want to come along!). Sigh...sounds pretty idyllic, right?
What you'll need for these Baked Teriyaki Salmon Egg Rolls:
- Salmon: I rubbed some salmon fillets with olive oil, seasoned with salt and pepper, and popped them under the broiler until just cooked through. Remember that they salmon will cook more when the egg rolls are baked, so it's okay if the salmon is slightly underdone. Using a fork, shred the salmon into small chunks. I haven't tried these with canned salmon, but I prefer the taste of salmon filets and would recommend you go that route if possible.
- Teriyaki sauce: If you have a homemade teriyaki sauce recipe that you like, such as this one, feel free to use that. Otherwise, a bottled sauce will do since you're just using 2 tablespoons in this recipe.
- Egg roll wrappers: Most well-stocked supermarkets carry egg roll wrappers, typically in or near the produce section (they're refrigerated).
- Cabbage: Either Napa or green cabbage would work here. To save time, I bought a package of pre-shredded green cabbage from the grocery store.
- Sesame oil: So much flavor is packed in just a couple of teaspoons of sesame oil (affiliate). Don't skip this ingredient if you can help it.
- Other vegetables: Some of the standard stir-fry ingredients (ginger, garlic and green onions) are included, along with a carrot, cut into matchsticks (buy pre-cut for a time saver), and jicama. If you can't get your hands on jicama, feel free to skip it. It adds a nice bit of crunch, but isn't essential.
- Sweet chili sauce: Great for dipping! You can buy at many supermarkets or here (affiliate).
Tips for making baked egg rolls:
- Once you get on a roll (no pun intended), these can be prepared quite quickly.
- Place the egg roll wrapper on a flat surface, with one of the points facing towards you (see photo above).
- Brush the edges with an egg wash, which is simply an egg whisked with some water. This will help to seal the roll together once it's rolled up.
- Fold in the left and right corners over the filling, then roll from the bottom. Try to roll quite tightly so that the egg rolls stay together well when your guests are eating them.
- Brush the remaining egg wash over the tops of the rolls.
- Bake until the egg rolls are golden brown and crispy, which takes about 25 minutes.
Other salmon appetizer recipes:
Smoked Salmon & Cucumber Appetizer {Cookin' Canuck}
5-Minute Smoked Salmon Dip {Cookin' Canuck}
Smoky Oven Baked Salmon with Horseradish Sauce {A Spicy Perspective}
Smoked Salmon Phyllo Bites with Wasabi Goat Cheese {Kitchen Confidante)
Baked Teriyaki Salmon Egg Rolls
Ingredients
- 12 ounces cooked salmon about 2 ½ cup flaked
- 2 tablespoons teriyaki sauce I used this one
- 2 teaspoons sesame oil
- 2 teaspoons canola oil
- 1 tablespoon minced fresh ginger
- 3 garlic cloves minced
- 2 cups shredded cabbage
- 1 carrot cut into matchsticks (see tutorial here)
- 3 green onions thinly sliced, green and white parts separated
- ¾ cup diced jicama
- ¼ teaspoon kosher salt
- 12 egg roll wrappers
- 1 egg
- 2 teaspoon water
- sweet chili sauce for serving if desired*
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break apart the salmon into flaked pieces, then transfer to a bowl. Add the teriyaki sauce and stir to coat.
- Heat the sesame and canola oils in a large nonstick skillet set over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds.
- Stir in the cabbage, carrots and white sections of green onions. Cook until the cabbage is wilted, 3 to 4 minutes. Stir in the rest of the green onions, jicama and salt.
- In a small bowl, whisk together the egg and water.
- Working with one egg roll wrapper at a time, lay the wrapper on a cutting board with one of the points facing towards you. Brush the egg mixture around the edges.
- Scoop about 1 ½ tablespoon each of the salmon and cabbage mixtures in a line in the middle of the wrapper. Fold in the left and right corners of the wrapper, then roll up the wrapper tightly. Place on the prepared baking sheet.
- Repeat with the remaining wrappers, and salmon and cabbage mixtures. Brush the tops of the egg rolls with the remaining egg mixture.
- Bake until the egg rolls are golden brown, about 25 minutes.
- Serve with the sweet chili sauce, if desired.
Notes
Nutrition
Disclosure: This post is sponsored by Princess Cruises. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Alicia M
These were a hit at a Christmas potluck this weekend! I accidentally bought rice paper instead of egg roll wrappers but I was extra gentle and they turned out great. They probably would have been more crispy if I had been paying attention and bought the right wrappers 🙁
Dara
Haha! That definitely would have been challenging to make them with rice paper wrappers, but I'm so glad that they still turned out for you and that everyone enjoyed them. 🙂
Kaitlyn Morris
We just got our first snowfall and all I can think of is hopping on a cruise ship to someplace warm!
Your baked egg rolls look amazing. They would be a great way to encourage my family to eat more salmon.