Salmon Lumpiang Shanghai

Since the time we quarantined ourselves and stayed indoors as what our governor has told us to do more than a week ago. I had to make adjustments to how I prepare our meals. Having limited supply of fresh or frozen meat, I sometimes have to resort to using canned meat or seafood products. This recipe was born out of necessity.

I remember making Tuna Lumping Shanghai four years ago using canned albacore tuna. So I thought to myself canned salmon would probably work for this recipe too. I neither have green onions or carrots in the fridge so I really had to make do with what I have.

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To make, get a pan and heat about 2 tbsp. vegetable oil. Saute one small onion minced until translucent. Then add 2 small cans of boneless skinless Atlantic Salmon in water that has been drained. Break apart and cook until warmed through. Season to taste with salt and pepper. I added a handful of baby spinach that has been chopped for texture and color since I didn’t have any green onion or fresh herbs I can add. Allow the mixture to cool. Then wrap mixture in a spring roll wrapper. Deep or shallow fry until golden brown.

Serve with sweet chili sauce on the side.

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