Salmon Cheesesteak Eggrolls Recipe

Cook the Salmon

Heat olive oil in a skillet over medium heat. Season the salmon with salt, pepper, and garlic powder, then cook for about 4-5 minutes per side until cooked through. Flake into small pieces and set aside.

In the same skillet, sauté the chopped onions and bell peppers for 3-4 minutes until softened.

Reduce heat to low and stir in cream cheese until melted and combined. Add shredded provolone cheese and flaked salmon; mix well. Remove from heat and let cool slightly.

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2-3 tablespoons of filling onto the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry the eggrolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.