Salmon Cheesesteak Egg Rolls
These salmon cheesesteak egg rolls are crispy, cheesy, and packed with bold flavor. Juicy, seared salmon is seasoned with Old Bay, then tossed with sautéed onions and bell peppers for that classic cheesesteak vibe. They’re then wrapped in egg roll wrappers with melty mozzarella and fried until golden. Each bite is rich, savory, and perfectly crunchy. A drizzle of hot honey BBQ sauce and fresh scallions takes them over the top — perfect as a fun dinner, party snack, or show-stopping appetizer. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 12 servings
- 2 tablespoons olive oil, divided
- 2 lb boneless, skinless salmon
- 1 tablespoon old bay seasoning
- 1 small onion, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons garlic powder
- 2 teaspoons 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
Preparation
- 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 and a thermometer inserted in the center reaches 130°F, about 5 minutes per side. Remove from the skillet, and set aside. Do not wipe the skillet clean.
- 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 each egg roll wrapper flat like a diamond, with 1 corner pointing toward you. Place the salmon mixture evenly (about 2 tablespoons each) on each wrapper, placing the mixture just below the center of the wrapper. Sprinkle evenly with the mozzarella (about 2½ tablespoons each). Fold the bottom of each wrapper corner up over the filling, and gently tuck it 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 the water to hold it 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 3 egg rolls at a time until golden brown and crispy, 3–4 minutes per batch. Transfer the fried rolls 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!
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