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Homemade Spring Rolls

1 package Wonton Wrappers (you Won't Use Them All)
1/2 Tablespoons Olive Oil
1/2 teaspoons Garlic, Chopped
1 Tablespoon Red Onion, Chopped
1-78 ounces, weight Boiled Potatoes Diced
1-78 ounces, weight Carrot -small Diced
150 Tablespoons Smoked Or Pre-cooked Salmon, Crumbled
1/4 teaspoons Pepper
1/4 teaspoons Salt To Taste
1/2 whole Egg, Beaten (for Egg Wash)
1 cup, 2-23 teaspoons, 78 pinches Fresh Coconut Oil


(I used homemade round wrappers for mine, but you can use the packaged wonton wrappers if you like). Make the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, boiled potatoes, carrot and salmon. Mix and saute until onion is softened and everything is heated through. Add pepper and salt. Mix well. Take a wrapper. Brush egg wash around the edges of the wrapper. Next place one tablespoon of the filling mixture towards the bottom part of the wrapper (put it on in a thin log shape). Fold the bottom half of the wrapper over the filling. Next fold left side over the filling. Now fold the right side over the filling. After that continue to roll up the wrapper into a tight cylinder shape and seal end. Assemble the remaining spring rolls the same way using up the remaining filling with as many wonton wrappers as you need. Deep fry the rolls in hot oil (over medium heat), flipping a couple of times until all sides are golden brown. Remove the fried egg rolls onto absorbent paper and serve hot with tomato sauce or green chutney. Enjoy.

Source: tastykitchen.com