Prep 40 mins
Cook 20 mins
Yet another recipe for my current OCD object, canned salmon. Found this at Yankee magazine, where it's got "1st Prize 1998" in the title. First prize of what, it doesn't say. Hmmm
- 1 (7 1/2 ounce) can salmon
- 1⁄4 cup shredded carrot
- 4 scallions, chopped
- 1⁄2 cup alfalfa sprout
- 1 1⁄2 tablespoons soy sauce
- 2 teaspoons grated fresh gingerroot
- 2 garlic cloves, crushed
- about 30 wonton wrapper
- oil, for deep-frying
- Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
- Heat oil for deep-frying over medium to medium-high heat.
- Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
- Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
- Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
- Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.
FANTASTIC!!!!!!!! My boyfriend loved them so much he even begged me to make them for a party he was having. A total hit there too! Thanks for the great recipe!
Very, very tasty. I had to improvise a bit (onion and cabbage instead of shallots and sprouts). Salmon spring rolls, basically.
Very tasty. DH like them, but wants me to use fresh salmon next time. Humph. I liked them just the way they are. Delectable without the extra prep time.