Spicy salmon and rice egg rolls are the ideal treats for sushi lovers. These salmon egg rolls are loaded with a delicious spicy salmon mixture and fresh avocado, then air fried until crispy and crunchy. This 20 minute treat makes a delightful appetizer or a full meal when served with a few simple sides.
In a large bowl break up the cooked salmon into small pieces with the help of a fork and discard the skin part.
Add the cooked rice, mayonnaise, sriracha and soy sauce. Mix it until well combined.
To make the egg rolls; arrange 2-3 thinly sliced avocados in the center of the egg roll wrapper. Top it with about 2 tablespoons of the prepared salmon rice mixture.
Wet the edges of the egg roll wrapper with water and fold the opposite corners to the center and roll the egg roll tightly and seal the end. Repeat the same with the remaining.
Meanwhile, preheat the air fryer at 390 degrees F for 5 minutes.
Brush the egg rolls with oil and air fry them for 8-10 minutes flipping halfway through until golden.
Once done, garnish the egg rolls with green onions and serve with a dip on the side.
Notes
Not a fan of salmon? Use tuna instead.
Use canned salmon if you don’t have fresh salmon.
Adjust the heat level by adjusting how much sriracha you add to the mixture.
Add a sheet of roasted seaweed to each airfried egg roll if desired.
Keep the egg roll wrappers covered with a damp towel to prevent them from drying out.
Allow the egg rolls to cool for a few minutes before serving. The filling will be very hot.
Serve with spicy mayo or your favorite Asian sauce for dipping.