Teriyaki Salmon Avocado Eggrolls
These teriyaki salmon avocado egg rolls are jammed with flavor and are easily done in your airfryer! This is a great appetizer idea or make a lot to share at a potluck! Feel free to customize the fillings to what you like— diced red onions or cucumber would add a nice crunch, cream cheese would turn it into a Philadelphia sushi roll, or even chopped fresh cilantro for some freshness. If you try these, let me know how you liked them!
What you’ll need:
Servings: 3
12oz salmon
olive oil
2 tsps oyster sauce
2 tsps hoisin sauce
1 tsp soy sauce
1 tsp garlic powder
salt
black pepper
sesame seeds or furikake (optional)
chopped green onions
eggroll wrappers
2 avocados (sliced)
sweet chili sauce
japanese mayo
sriracha
sesame oil (optional)
egg wash
Instructions:
Start off by seasoning your salmon with oyster sauce, hoisin sauce, soy sauce, garlic powder, salt, and black pepper.
Airfry salmon at 370F for about 10-15 minutes.
Transfer cooked salmon to a mixing bowl — remove skin and shred with a fork . Add in sesame seeds and green onions. Mix to combine . Set aside.
Assemble egg rolls— place one egg roll wrapper down, followed by a few teaspoons of shredded salmon, sliced avocado, seal ends with egg wash or water — roll and tuck to form an egg roll.
Once all egg rolls are made, brush generously with olive oil and airfry at 400F in one even single layer for about 10-12 minutes or until edges are golden and crispy. Be sure to flip rolls halfway through cook time.
To make dipping sauce— combine equal parts sweet chili sauce, japanese mayo, and sriracha. Garnish with furikake or more chopped green onions. (Add a dash of sesame oil for some nuttiness).
Let cool slightly before eating. ENJOY!
