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 #eggrolls #salmon #weightwatchers
Print Recipe
5 from 2 votes

Baked Teriyaki Salmon Egg Rolls

Delicious and light Baked Teriyaki Salmon Egg Rolls are inspired by the city where I grew up – Vancouver, Canada. Easy appetizers that are packed with flavor! 183 calories and 2 Weight Watchers Freestyle SP
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizers, Appetizers For Entertaining
Cuisine: Asian
Keyword: Seafood Recipes
Servings: 12 Rolls
Calories: 182.9kcal
Author: Dara Michalski | Cookin' Canuck


  • 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*


  • 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.


Weight Watchers Points: 2 (Freestyle SmartPoints), 5 (Points+)
*The sweet chili sauce is not included in the nutritional information.


Serving: 1Egg Roll | Calories: 182.9kcal | Carbohydrates: 21.8g | Protein: 13.2g | Fat: 4.9g | Saturated Fat: 0.9g | Cholesterol: 37.2mg | Sodium: 362.7mg | Fiber: 1.6g | Sugar: 1.2g