First, let me apologize for being awol these last couple weeks. Between the holiday, and Olly being in town (:D) I have been doing a lot more of eating out than cooking. Second, let me make it up to you by giving you the recipe to make these incredibly delicious, amazingly easy Salmon Mango Egg Rolls.
While egg rolls are traditionally deep fried and not exactly healthy, these are baked and wont make you feel icky. 133 Calories for each roll, a mere 4g of fat, and 7g of protein! Wild caught salmon (not that nasty farmed crap) is one of the healthiest foods you can eat. Rich in Omega-3 fatty acids, they contribute to everything from joint and bone health, healthy skin, cancer prevention and many more.
The inspiration for this meal was brought to me by a combination of the mention of egg rolls while I was bingeing on Netflix, and the generous donation of some delicious wild caught salmon by my roommate’s current bae thing. I am sure not disappointed. They’re crispy, they’re filling, they’re dairy free, they’re delicious, what more could you ask for! Not to mention there are only a handful of ingredients and assembly couldn’t be easier.
4oz Wild Caught Salmon
1 mango, chopped small
2 C shredded cabbage
1/4 C finely chopped cilantro
Salt to taste
6 egg roll wraps
Bake salmon at 350 degrees until flaky, but still moist and tender. (Temp to 145 Fahrenheit) Leave oven on.
Shred cabbage, and sauté on stove top with 1 tsp sesame oil until soft, about 5-7 minutes.
Chop mango, and cilantro, and combine with salmon and cabbage. Add salt to taste.
Wrap egg roll according to directions on package. It’s a good idea to have the surface you are wrapping on slightly wet, and have a small bowl of water close so you can seal the edges.
Brush each egg roll with sesame oil, and place on pan lined with parchment paper. Bake for 20 minutes, turn over, and bake for another 10. Outside should be golden brown and crispy.
Serve immediately with sauce of your choice! I used a mango sauce I found in the fridge-was amazing!