Salmon cheesesteak egg roll

Took salmon, sautéed peppers and onions, and melty mozzarella, and tucked it all into a crispy egg roll wrapper, then fried it until golden and crispy!

INGREDIENTS:

2 tbsp olive oil, divided

2 lb boneless, skinless salmon

1 tbsp Old Bay seasoning

1 small onion, diced

1 orange bell pepper, diced

1 green bell pepper, diced

2 tsp garlic powder

2 tsp black pepper

12 egg roll wrappers

2 cups shredded mozzarella cheese

½ cup water, or as needed

6 cups (48 ounces) vegetable oil Hot honey BBQ sauce, for drizzling 3 scallions, chopped

Instructions:

Rub 1 tablespoon of the olive oil over the salmon. Sprinkle the salmon with the Old Bay. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the salmon, and cook on both sides until cooked through, about 5 minutes per side. Remove from the skillet, and set aside. Add the onion, bell peppers, garlic powder, and black pepper to the skillet. Cook, stirring often, until vegetables are softened, about 5 minutes. Remove from heat.

Return the salmon to the skillet, and break it up into smaller pieces, leaving some larger chunks. Lay egg roll wrappers flat like a diamond, with 1 corner pointing toward you. Place the salmon mixture evenly on each wrapper, just below the center of the wrapper. Sprinkle evenly with the mozzarella.

Fold the bottom of each wrapper corner up over the filling, and gently tuck in. Fold in the side corners toward the center like an envelope. Roll tightly toward the top corner.

Seal the edge with a dab of water to hold closed. Heat the vegetable oil over medium-high heat in a deep pan until the oil reaches 350°F–375°F (180°C–190°C). Working in batches, fry the egg rolls until golden brown and crispy, 3–4 minutes per batch.

Transfer to a wire rack or a paper towel to drain. Drizzle the egg rolls with hot honey BBQ sauce, and sprinkle with chopped scallions. Serve hot! Enjoy!