Special egg rolls with rice, salmon and spinach
This egg roll is not a pre-planned dish. The idea came to me when I was cooking lunch for both my son and myself on one Saturday afternoon when my hubby was away for his overseas trip. Basically, I just combined some ingredients from my cooked dishes and followed the method in this post. (If you can read chinese, refer to this site). Thus, I didn’t have the exact measurement. You may need to use your own discretion to experiment it.
Ingredients:
Salmon (marinated with salt, then steamed with mirin, soya sauce and sugar)
Chinese spinach (blanched, chopped and tossed with fried shallot oil and oyster sauce)
Cooked rice
Black and white sesame seeds
1 egg (lightly beaten and season with salt and pepper)
Methods:
1) Cook rice as usual.
2) Flake steamed salmon with a fork
3) Squeeze out excess water from the blanched Chinese spinach.
4) Roast both sesame seeds over medium low fire until fragrant
5) Heat up oil on a non-stick pan. Use a kitchen paper to wipe the pan so that it is well-coated with oil. Reduce heat to small. Pour egg mixture over the pan and swirl to form a thin layer of omelette. Cook for 1 min and flip over the other side to continue cooking. Remove from pan and set aside.
6) Put rice, sesame seeds and Chinese spinach in a bowl and mix well.
7) Cut out a cling wrap and lay on the chopping board. Put ingredients in item (6) and roll it tightly until it became the shape of a sausage (as per picture).
Close and twist both ends
8) Put item (7) and salmon flakes on the omelette. Roll it up and cut into small rolls (about 2cm height).
9) Serve with wasabi or tomato sauce.
Note: You can add salmon flakes to the rice mixture and roll with the cling wrap.
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7 Comments
Leave a comment to noobcook
wow it looks really nice … I want *impressed*
What a great idea. This dish looks so colorful and yummy!! I am bookmarking this to try it out some day. Thanks for sharing.
Hi noobcook,
Tks for your compliment. This colourful combination was used to attract my son’s attention. He eats with “his eyes”. 😉
Hi icook4fun,
Tks for dropping by. I luv your strawberry daifuku too!
Hi, I tried making this but I couldn’t get the rice to stick to the egg so when I cut it became messy. I tried adding cream cheese to get everything to stick but it still didn’t work. How did you get yours so perfect?
Foodiest: Did you use a cling wrap to wrap the rice tightly? Could the rice dry? It will work better if you use Japanese short grain rice (sushi rice). 🙂
Hi- at which point do u remove the string wrap from your rice? Must only cook with sushi rice( short grain ) in order for the rice to stick? Must it be cooked like sushi rice withbvinegarvor just the type of grain. How to make the rice stick? TQ
Georgina: Once you have wrapped it and twisted both ends, you can remove the clip wrap. Yes, it is because sushi rice is more starchy. But it is still alright to use other type. It is not a must to cook like sushi rice but you can do so if you like. If you follow the recipe, the rice will naturally stick together. Hope it helps!