These Salmon Scrambled Egg Rolls are a delightful fusion of flavors. Tender flakes of salmon are combined with fluffy scrambled eggs, wrapped in delicate rice paper with crisp lettuce, and served with a tangy soy-based dipping sauce.
Ingredients: 4 ounces cooked salmon fillet, flaked. 4 large eggs, beaten. 2 tablespoons chopped chives. Salt and pepper to taste. 4 large lettuce leaves. 4 rice paper wrappers. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon honey. Sriracha sauce optional.
Instructions: Put the flaked salmon, beaten eggs, chopped chives, salt, and pepper in a bowl. The egg mix should be added to a nonstick skillet that is hot over medium heat. While cooking, stir the eggs every now and then until they are fully cooked. Take it off the heat and let it cool down a bit. Mix the dipping sauce together with honey, soy sauce, sesame oil, rice vinegar, and Sriracha sauce if you're using it. For a few seconds, dip each rice paper wrapper into warm water to make it soft. Each wrapper should have a lettuce leaf on it. Place some of the scrambled salmon and eggs on each lettuce leaf. Fold the sides of the wrapper over the filling, and then roll it up tightly to cover it all. Put the egg rolls out with the sauce to go with them. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
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