Spicy Salmon Egg Rolls are a great way to enjoy all the flavors of sushi without the stress of actually making sushi! They are so simple and delicious. The filling of these spicysalmon egg rolls has all the flavors of a sushi roll - rice, soy sauce, sriracha, Kewpie mayo, avocado and roasted seaweed! These are a must try for sushi lovers.
In a large bowl add the salmon and break up into small, bite sized pieces with a fork.
Add the cooked rice, soy sauce, Japanese Kewpie Mayonnaise, and sriracha. Mix until evenly combined.
To assemble the egg rolls, add a piece of roasted seaweed to the center. Top with 1-2 tablespoons of the spicy salmon rice mixture and 2-3 slices of avocado.
Dip your finger in water and wet the edges of the egg roll wrapper.
Fold in two opposite corners to the center and then tightly roll.
Repeat with remaining egg roll wrappers.
AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown.OVEN BAKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a baking rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.
Optional: once cooked sprinkle sesame seeds on top of the egg rolls for a garnish.
Allow the egg rolls to cool for 2-3 minutes before serving; the filling will be very hot.
Serve with spicy mayo to dip and enjoy!
Egg roll wrappers are sold in the refrigerated section of grocery stores, near the refrigerated salad dressing and tofu.For a gluten free option use rice paper rolls and reduce the cooking time to 2 - 3 minutes per side or until crispy.