This weekend was a good one. My girlfriend was spending the weekend at my place and then her sister and niece stopped by to hang with us Saturday. So it turned out to be the perfect time to try a few recipes out for my guest. I finally attempted to make some egg rolls. They are easy enough to make and I think you can put anything in them!
I went with two different proteins. One batch of Jerk Chicken and one of Jerk Salmon. I found a bag of precut Asian slaw to mix with both proteins as. The slaw was a combination of Napa Cabbage, Carrots and Celery. Since this was a test run for me, I also brought a jar of mango chutney to help with the heat of the jerk marinade. Next go round I think I’ll try making my own pineapple salsa or dipping sauce.
Over all I like how they came out, the flavor was there and veggies were still crunchy. I definitely need to work on my rolling technique lol, but everyone enjoyed them which is always the end goal. So here is my Jerk Chicken and Salmon Egg Roll Recipes.
Please enjoy, and if you guys try any of my recipes any feedback or tweaks are welcomed! 🥃💙
- Dynasty Egg Roll Wrappers
- 1.5 lbs of Skinless, Boneless Chicken Breast
- 1 piece of of Farm Raised Atlantic Salmon (Wegman’s sells a great frozen family pack)
- Wegman’s Cleaned & Cut Shredded Slaw (Napa cabbage, carrots & celery)
- Walkerswood Spicy Jerk Marinade
- Half diced Bell Pepper
- 3-4 chopped Scallions
- 1 Tablespoon of Wegman’s Garlic Herb Seasoning Shak’r (sea salt, garlic, rosemary, black pepper & nutmeg)
- 1 egg (to seal the egg rolls)
- Oil for Frying
So the recipe is pretty straight forward. The egg roll wraps have the directions for filling and rolling up the egg rolls FYI.
- Lay Out the Egg Roll Wrapper
- Fill with 1-2 tablespoons of the mixture
- Fold Over Corner 4
- Tighten Up the Mixture
- Fold Over Side Corners
- Start Rolling the Egg Roll
Check below for a the full step by step guide and pictures to help the egg roll process.
I seasoned the chicken breast and Salmon with the garlic herb shak’r, jerk marinade and diced pepper and scallions. Let the proteins marinate in the fridge for at least 2 hours.
After marinating, I put the chicken and the marinade in my Dutch oven, and in the over on 400 degrees. (Low and slow is the way to go but because I had company coming I had to speed things up a bit.)
Once the chicken is fork tender and can be pulled apart, it’s ready to shred and cool. I added a tablespoon or two more of the marinade from the pot to the chicken to keep it from being too dry. The most important thing is to let the chicken cool before you mix it with the Asian slaw or add it to the wrappers.
Once the Chicken & Salmon has cooled off, add the slaw mix. I added it as it because I like my veggies having a bit of crunch to them. And besides once you fry them, they will soften up a little. Nobody wants no soggy veggies in their egg rolls bro.
This was my first time making these so ignore the shape of the egg rolls lol
Most things that I fry I put in the fridge for a few minutes before frying them. Helps to keep my salmon cakes together and in this case it helped the egg rolls seal and stay closed once I fried them.
And here is the final product….
So I also made my best Salmon Cakes this weekend ! I’ll share that recipe with you all later this week. I hope you guys enjoy the post and let me know if you give this recipe a try!