Salmon Egg Rolls

• Seafood

  • 11 oz Salmon, cooked canned or fresh

• Produce

  • 2 tbsp Dill, Fresh
  • 4 Scallions

• Condiments

  • 2 tbsp Capers
  • 2 tbsp Lemon juice, fresh

• Bread & Baked Goods

  • 8 Egg roll wrappers

• Dairy

  • 1 8 oz package Whipped cream cheese

Found on createdby-diane.com

Ingredients

• 8 egg roll wrappers
• 1-8 oz package whipped cream cheese
• 11 oz salmon, canned or fresh cooked
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chopped dill
• 2 tablespoons capers
• 4 scallions diced

Directions

• In a medium bowl mix whipped cream with salmon, lemon juice, dill, capers and green onions.
• Add about ¼ cup to each egg roll wrapper and fold and wrap with water on the edges so the filling doesnt seep out.
• Heat 3 cups oil to 350 degrees in a two-quart pot.
• add two egg rolls to hot oil and cook until deep golden and crisp,
• drain egg rolls on paper towels when you carefully remove them from the oil and then add two more to the oil until they are all cooked.