Over the years we’ve created many unique, innovative and tasty salmon entrees and appetizers. From our game changing and camp favorite Coconut Salmon to Savory Salmon Spread to Salmon Schnitzel, but this week we stumbled on something special thanks to a tip from our long-time campers, friends and our first ever guests dating back to 2002 — Bernie & Bea Freemen.  Bea shared with us that they had started making “spring rolls” out of salmon, simply by rolling up raw bits and scraps of salmon, a by product of filleting, in lumpia wrappers, frying them and then dipping in Thai chili sauce. Well….we’ve always loved Thai chili sauce as well as traditional spring rolls, so we had to give it a try!  We gave Bea’s idea a twist by adding bean thread noodles, green onion and julienne carrots, and voila! Our taste buds lit up and we consumed them as fast as Cindy could produce them!  Give it a try, you won’t be sorry!

Ingredients:

Salmon (strips, bits, pieces — whatever you have — but of course boneless)
Lumpia wrappers
Bean thread noodles (dried)
Green onion
Carrots
Frying oil (deep or pan)
Thai chili sauce

Preparation:

1. Prepare onion & carrots in strips to lay in the rolls. We julienne the carrots.

2. Cut salmon in strips or use bits & pieces left from fillet process.

3. Soak the dried bean thread noodles in cool water for 20~30 minutes, then pat dry.

4. Dip lumpia wrapper in water if dried, but if soft just use out of package.

5. Lay salmon, bean thread noodles, green onion and carrots along front edge of wrapper, sprinkle with your favorite seasoning (we tried Sweet Ginger Garlic seasoning).

6. Heat oil to frying temp in deep fryer or pan.

7. Fry until golden brown and serve with Thai chili sauce for dipping.

8. Make enough or you’ll be sad 🙂 !