Easy Fish and Crab Egg Rolls

Egg rolls are a big part of the Asian cuisine. It can be made as fancy as it can be to serve at a banquet as an appetizer, or it can be a simple snack sold by street vendors. These golden fried egg rolls are beautiful to look at and also delicious to eat. Basically, the wrapping is made of with all-purpose flour or rice flour for people who have celiac disease. The filling can be most desired ingredients or are simply available. To please vegetarians, egg rolls can made with vegetables, tofu, and some cooked beans. I sometimes like to have my egg rolls with chicken and some vegetables, such as cabbage, red onions, carrots, and mushrooms. Today, I want to introduce another recipe for quick egg rolls with imitation crab meat and canned salmon. Among Vietnamese dishes, the fried egg rolls are very popular, and they are delicious and very economical.

Ingredients:
1 package of Menlo wrapping

2 cans of 14.5 oz salmon, drained
1 lb imitation crab, roughly chopped
2 cups cooked kelp (seaweed), shredded
2 cups white cabbage, shredded
1 medium red onion, shredded
3 dried mushrooms, soaked in water
2 cups carrot, shredded
2 cups bean sprouts
3 cloves garlic, minced
5 green onions, chopped
1 tbs sugar
1 tsp salt
1 tbs soy sauce
Black pepper and cayenne pepper
Enough oil for frying
1 egg
Vietnamese dipping sauce

Directions:
In a small pot, fill with water and soak the kelp for 30 minutes. Bring the pot with water and soaked kelp in it to boil. Let boil for 5 minutes, remove kelp and shred. The liquid can be used for cooking, and it is called seaweed stock.
Remove soaked mushrooms from the soaking liquid, discard the water, and shred the soaked mushrooms
In a large sauté pan, heat 2 tbs coconut oil. Add onions and garlic. Sauté for a few minutes or until fragrant.

Add seaweed, cabbages, carrots, and mushrooms.

Sauté the vegetables for 5 to 7 minutes or until the vegetables are wilted. Add bean sprouts and season with salt, sugar, black pepper, and cayenne.

Remove from heat and add the chopped green onions. Pour this mixture into a large mixing bowl. Add salmon and crabs. Use a wooden spoon to combine the mixture well.

 

Separate the wrapping paper.
Break an egg for sealing the egg rolls.
Take one sheet of the wrapping paper and place on the work surface.

 Use a brush to brush the edges of the paper with egg wash.

Place about 2 tbs of the filling in the center of the paper sheet.

 

Fold up the two sides of the paper and the bottom end to cover the filling in the center.

 

 Roll up firmly and place the rolls seam sides down. Continue to roll the egg rolls until all are finished.

In a wok over high heat, add enough oil and bring the oil to 350°. Deep-fry the egg rolls until lightly browned.

Serve with Vietnamese dipping sauce.
To make the sauce, combine ¼ cup fish sauce and ¼ cup sugar with 1/2 cup hot water. Add garlic, lemon juice, and fresh hot chili.