When my son was in junior high school Hiroki was one of his closest friends, and they are friends to this day.

I picked Jason up from Hiroki’s house after school one day, and his mother was making egg rolls. Wonderful egg rolls that were rolled tightly and cooked perfectly. I was so impressed!

Over the years I’ve tried to master that technique without luck, so I decided to follow the directions on the egg roll wrapper instead. My egg rolls aren’t as neatly packaged as Jeannie’s, but I sure have fun.

You could fry your egg rolls, but I bake mine. The three egg rolls in the front of the picture are baked, and the rolls behind were fried in a pan with 2″ oil.

I won’t try and persuade you that they taste as good baked as they do fried, but they come a close second, with considerably fewer calories.

Happy cooking!

Mother Rimmy's Take on Egg Rolls

Mother Rimmy’s Take on Egg Rolls

Serves 4, 3 egg rolls each

4 ounces wild Alaskan Salmon fillets, cooked and chopped

4 cups coleslaw mix
1 cup carrot , shredded
1 cup spinach, chopped
4 large scallions , sliced
1 tsp chili garlic sauce
1 clove garlic
2 tablespoons soy sauce
1 tsp sesame oil
12 ea egg roll wrappers

1. Combine coleslaw mix, carrots, spinach and scallions in a large bowl.
2. Combine chili garlic sauce, garlic, soy sauce and sesame oil in a small bowl and add to coleslaw mix.
3. Fold in salmon to keep from breaking it up too much.
4. Put some water in a small bowl.
5. To wrap you can use these directions from about.com “Lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately a large spoonful of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.”
6. Heat oven to 400 degrees and spray a cookie sheet with cooking spray. Place egg rolls on the cookie sheet and spray the tops with cooking spray. Bake 8 – 12 minutes until nicely browned.

7. Serve with ketchup, hot Chinese mustard and sesame seeds.

8. You can also fry your egg rolls in a large skillet with 2″ cooking oil over medium high heat for 3 – 4 minutes per side until browned. Drain on paper towel.

What’s good for me in this dish?

Cabbage is an excellent source of vitamin C,  fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.

Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure. I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites.  In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids. What a powerhouse of nutrition for heart health!

Amount Per Serving for baked egg rolls:
Calories: 366
Total Fat: 3.34g
Cholesterol: 24mg
Sodium: 1048mg
Total Carbs: 64.07g
Dietary Fiber: 4.80g
Sugars: 3.72g
Protein: 18.32g

Weight Watchers Points 7

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

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