Smoked Salmon and Vegetable Egg Rolls

Smoked Salmon and Vegetable Egg Rolls

Ingredients:

• 1/2 cup dried mushrooms
• 8 oz. Alaska Smokehouse smoked salmon, flaked
  
• 1 each clove garlic, minced
• 1 tablespoon oil
• 1 can 16-oz bean sprouts, drained
• 2 cup small spinach leaves
• 1/2 cup green onion thin sliced
• 1/2 cup bamboo shoots, thin sliced
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated ginger root
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 12 each egg roll skins
• oil for deep-fat frying

Procedure:

1. Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
2. Flake the smoked salmon for filling. Stir-fry smoked salmon and garlic quickly in 1 T hot oil about 2 minutes.
3. Add vegetables, stir-fry about 3 minutes more.
4. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
5. Stir into smoked salmon mixture; cook and stir until thickened. Cool.
6. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
7. Fold bottom point of skin over filling; tuck point under filling.
8. Fold side corners over, forming an envelope shape. Roll up.
9. Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
10. Drain on paper towels.

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Coupon Code: RECIPEPROMO1