Crispy Salmon Egg Rolls

These crispy salmon egg rolls are stuffed with flaked salmon, cream cheese, and fresh scallions, then fried golden and crunchy. They come together fast with pre-cooked salmon, so you can have them on the table in under 45 minutes.

They work as a shareable appetizer or a light dinner with a quick side. The filling is rich without being heavy, and the wrappers shatter the moment you bite in.

Why These Salmon Egg Rolls Work

The filling has a creamy base with pops of savory salmon and mild onion from the scallions. When it hits the hot oil, the wrapper turns brittle and golden while the inside stays soft, giving you a texture contrast that keeps you reaching for the next one.

Because you start with cooked or smoked salmon, there is no worrying about raw fish. Assembly moves fast once everything is prepped, and they taste just as good at room temperature as they do fresh out of the pan.

Ingredients

• 1 lb cooked salmon, flaked: leftover baked salmon, well-drained canned salmon, or smoked salmon all work
• 4 oz cream cheese, softened: full-fat gives the creamiest filling
• 3 scallions, thinly sliced: use both the white and green parts
• 1 tbsp soy sauce: tamari is fine for a gluten-free option
• 1 tsp garlic powder: keeps the flavor mellow without raw garlic sharpness
• 8 egg roll wrappers: found in the refrigerated produce section at most grocery stores
• Vegetable or peanut oil, for frying: enough to fill a skillet 1/2 inch deep
• Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1 tsp honey

A Few Swaps and Variations

• Use another fish: canned tuna or cooked crab give a similar flaked texture and mild sweetness.
• Bake or air fry instead: spray the rolled egg rolls with oil and bake at 425°F for 12 to 15 minutes, or air fry at 400°F for 8 to 10 minutes, shaking the basket once.
• Add heat: fold a teaspoon of sriracha or a finely minced jalapeño into the cream cheese before you mix the filling.
• Dairy-free: a plant-based cream cheese alternative softens and blends nearly the same way.
• Switch the sauce: sweet chili sauce or a spicy mayo are great if you want a change from the soy-ginger version.

If you like these, you will also enjoy Crispy Shrimp Egg Rolls with the same dipping sauce.

How to Make Crispy Salmon Egg Rolls

Step 1: Mix the Dipping Sauce

In a small bowl, stir together the 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tsp honey until the honey dissolves. Set it aside while you make the egg rolls.

The sauce will taste sharp at first, but the flavors relax after 10 minutes or so. You can make it a few hours ahead and leave it covered on the counter.

Step 2: Combine the Filling

Put the 4 oz softened cream cheese in a medium bowl and beat it with a fork until it is smooth and spreadable. Add the 1 lb flaked salmon, 3 sliced scallions, 1 tbsp soy sauce, and 1 tsp garlic powder. Fold everything together gently until the mixture just holds together.

You want the filling to be cohesive without turning into a paste. A few larger flakes of salmon dotted through the cream cheese make the egg rolls more interesting to eat.

Step 3: Fill and Roll the Egg Rolls

Set an egg roll wrapper on a clean counter with one corner pointing toward you, like a diamond. Spoon about 2 tbsp of the filling onto the bottom third of the wrapper. Fold the corner closest to you up over the filling, tuck the left and right corners in snugly, then roll the whole thing away from you. Dab a little water on the final corner to seal it shut. Repeat with the remaining 7 wrappers.

Avoid overfilling or the wrappers can burst during frying. Keep the wrapper taut as you roll so they cook evenly, and place each one seam side down on a plate once it is wrapped.

Step 4: Fry Until Golden and Crispy

Pour vegetable or peanut oil into a large skillet until it is about 1/2 inch deep and set the pan over medium-high heat. Heat the oil to 350°F (175°C), then carefully lower 3 or 4 egg rolls in, seam side down. Fry for about 3 minutes per side, turning once, until the wrappers are deep golden brown all over. Transfer to a paper-towel-lined plate.

If you do not have a thermometer, dip the handle of a wooden spoon into the oil; it should bubble steadily right away. Work in small batches because adding too many at once drops the oil temperature and leads to greasy, soft wrappers instead of crackly ones.

Step 5: Serve with the Dipping Sauce

Arrange the hot egg rolls on a platter and serve them right away with the dipping sauce on the side. A sprinkle of toasted sesame seeds or extra sliced scallions over the top makes them look party-ready, although they rarely stick around long enough for that to matter.

Tips for Extra Crispy Egg Rolls

• Let the cream cheese sit out for 20 minutes before you start so it stirs into the filling without lumps.
• If you are using canned salmon, run your fingers through the flakes to pick out any large bones or bits of skin before mixing.
• Do not rush the oil heating. Dropping egg rolls into oil that is too cool soaks the wrappers and makes them flabby.
• For a baked version, arrange the assembled egg rolls on a parchment-lined sheet, spray them generously with oil, and bake at 425°F for 12 to 15 minutes, flipping once halfway.
• Leftover egg rolls turn crisp again in an air fryer at 350°F for 3 to 4 minutes, or in a dry skillet over medium heat for a few minutes on each side.

Cook times by method:

Storing Leftover Egg Rolls

• Refrigerate: store fully cooled egg rolls in an airtight container for up to 2 days. They lose some crunch, but reheat well with the method below.
• Reheating: an air fryer or a dry skillet brings back the crisp wrapper. Avoid the microwave, which turns the wrapper chewy.

What to Serve with Salmon Egg Rolls

These egg rolls pair nicely with a cucumber salad tossed in rice vinegar, sesame seeds, and a pinch of salt. The cool, crisp cucumber balances the richness of the fried wrappers. For a more substantial meal, set them beside steamed jasmine rice and a quick vegetable stir-fry.

Frequently Asked Questions

Can I use raw salmon for this recipe?

Yes, but you would need to cook it fully first, either by pan-searing or baking, then flake it. The filling comes together fastest with pre-cooked or canned salmon.

Can I assemble the egg rolls ahead of time?

You can roll them up to a few hours before cooking and cover them with a damp paper towel so the wrappers do not dry out. For longer storage, freeze the uncooked egg rolls in a single layer, then transfer to a bag. Fry them straight from frozen, adding about a minute per side.

What other dipping sauces go well with salmon egg rolls?

Sweet chili sauce and spicy mayo are both great here. The sweet chili brings a mild heat and sticky sweetness, while the spicy mayo adds a creamy kick.

Are egg roll wrappers gluten-free?

No, standard egg roll wrappers are made with wheat flour. Gluten-free spring roll wrappers work as a substitute, though the texture will be thinner and less crunchy.

Salmon Egg Rolls Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 (2 rolls each)

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 lb cooked salmon, flaked
• 4 oz cream cheese, softened
• 3 scallions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 8 egg roll wrappers
• Vegetable or peanut oil, for frying
• Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey

Method

 

1. Stir together the dipping sauce ingredients and set aside.
2. Beat the cream cheese until smooth, then fold in the salmon, scallions, 1 tbsp soy sauce, and garlic powder.
3. Spoon about 2 tbsp of filling onto each wrapper, fold, tuck, and roll tightly, sealing the edge with water.
4. Heat 1/2 inch of oil to 350°F (175°C) in a skillet and fry the egg rolls for about 3 minutes per side until deep golden.
5. Drain on paper towels and serve immediately with the dipping sauce.

Notes

If you bake the rolls instead of frying, spray them well with oil so they brown and crisp in the oven. A baking sheet lined with parchment keeps them from sticking. Let the finished egg rolls sit for a minute after frying; they are scorching hot inside right out of the pan.