Fish/Firecracker Salmon
| A: | egg roll wrappers, cut into 4 strips each, and egg wash |
| B: | 2-3 carrots, julienned into 3" lengths |
| 1 salmon fillet, skin removed and cut into 1/2"x 2" chunks | |
| sweet red chili sauce | |
| 1. | Heat 1" oil in small saucepan to deep fry point. |
| 2. | Lay out (A) and brush with egg wash. place (B) on wrapper and roll up. Twist end like a firecracker and leave carrot sticking out. |
| 3. | Deep fry in oil for a few minutes until done. |
| 4. | Serve with lots of sweet red chili sauce |
Servings: 8