Crispy Baked Salmon and Veggie Egg Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon and Veggie Egg Rolls

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon and Veggie Egg Rolls

Savor these light yet flavorful baked egg rolls packed with tender salmon, fresh shredded veggies, and a hint of aromatic ginger and garlic. Baked to crisp perfection, this dish offers a satisfying crunch and a balanced mix of protein and wholesome ingredients.

Try 3 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
39.8g
Fat
23.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 Egg

2 Rice Paper Wrappers

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Green Onion

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Flake the salmon into small chunks after ensuring any bones are removed.

  • 3

    In a bowl, combine the flaked salmon, beaten egg, shredded cabbage, shredded carrot, chopped green onion, minced garlic, and grated ginger. Mix gently until all ingredients are well incorporated.

  • 4

    Soak each rice paper wrapper in warm water for about 10-15 seconds until soft and pliable. Lay them flat on a clean surface.

  • 5

    Place a portion of the salmon and veggie mixture near one edge of the softened wrapper. Roll tightly, folding in the sides as you go, to form egg roll shapes.

  • 6

    Place the filled egg rolls on a baking tray lined with parchment paper. Lightly spray or brush with a small amount of oil if desired, for extra crispiness.

  • 7

    Bake in the preheated oven for 15-20 minutes until the wrappers turn crispy and lightly golden.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Crispy Baked Salmon and Veggie Egg Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon and Veggie Egg Rolls

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon and Veggie Egg Rolls

Savor these light yet flavorful baked egg rolls packed with tender salmon, fresh shredded veggies, and a hint of aromatic ginger and garlic. Baked to crisp perfection, this dish offers a satisfying crunch and a balanced mix of protein and wholesome ingredients.

NUTRITION

477kcal
Protein
39.8g
Fat
23.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 Egg

2 Rice Paper Wrappers

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Green Onion

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Flake the salmon into small chunks after ensuring any bones are removed.

  • 3

    In a bowl, combine the flaked salmon, beaten egg, shredded cabbage, shredded carrot, chopped green onion, minced garlic, and grated ginger. Mix gently until all ingredients are well incorporated.

  • 4

    Soak each rice paper wrapper in warm water for about 10-15 seconds until soft and pliable. Lay them flat on a clean surface.

  • 5

    Place a portion of the salmon and veggie mixture near one edge of the softened wrapper. Roll tightly, folding in the sides as you go, to form egg roll shapes.

  • 6

    Place the filled egg rolls on a baking tray lined with parchment paper. Lightly spray or brush with a small amount of oil if desired, for extra crispiness.

  • 7

    Bake in the preheated oven for 15-20 minutes until the wrappers turn crispy and lightly golden.

  • 8

    Remove from the oven, let cool slightly, and serve warm.