About three years ago, I was starving when my brother in law asked if we wanted to order takeout from The Cheesecake Factory.
I happily agreed; who wouldn’t?
The Cheesecake Factory is home to all of my favorite appetizers that I’ve grown to know and love over the years.
Deep fried mac and cheese balls, arancini style.
Buffalo Blasts.
Thai lettuce wraps, their famous Factory Nachos, you name it
But on this particular day, I was mostly craving my favorite: Firecracker Salmon Rolls.
So you can imagine the look of horror on my face when I called in my order, and was told that these delicious bites of heaven on Earth were no longer on the menu.
I thought surely, this has to be a mistake, right?
Wrong.
Gone were the Firecracker Salmon Rolls, and all of my hopes and dreams.
Ok, that last part might have been a little dramatic, but if you’ve had these delicious appetizers, you know just how delicious they are.
Tender salmon filets seasoned with cayenne pepper and grated ginger, stuffed in crispy wonton wrappers with fresh baby spinach, wrapped up and sealed off with some blanched scallions, and fried to crispy perfection.
What’s not to love?
Even though The Cheesecake Factory isn’t making these wonderful appetizers anymore, you can certainly take a stab at it in your own kitchen.
I’d be willing to bet that they taste almost exactly like the ones that you’ve grown to know and love.
What Kind Of Salmon Should I Use?
One of the most common questions that I hear regarding this recipe is what type of salmon should be used when making these appetizers.
My opinion?
There’s no right or wrong answer.
What I will tell you is that this recipe is traditionally made with sushi grade salmon.
Sushi grade salmon is fresh, ready to eat, and typically doesn’t last very long inside of the refrigerator.
If you can’t find sushi grade salmon at your local grocery store, there are plenty of other options for you to choose from.
One kind you can use is King Salmon, which is found in the pacific ocean just off the coast of southern California. These fish are typically very large, and high in fat.
You can also use sockeye salmon, or Alaskan Salmon. This is found in, you guessed it, Alaska, and they’re known for their red color. They’re a bit leaner and smaller than King salmon, making them a more affordable option.
Pink Salmon is small and easy to catch, making them more common than any other type of salmon. This is another affordable option for you to use when making your salmon rolls.
Atlantic Salmon is the last kind of salmon you can find in the grocery store, and this option will always be farmed. If wild caught salmon is more your speed, Atlantic salmon may not be for you.
Regardless of which kind of salmon you decide to use, it will all taste great when paired with these delicious firecracker salmon rolls.
How Should I Cook My Salmon?
If you’re using sushi grade salmon, you don’t have to worry about cooking it at all.
Sushi grade salmon comes ready to eat, so all you have to do is season it, stuff and fry your wontons, and enjoy your delicious meal.
If you’re choosing to cook your salmon, there are a few ways that you can go about this process.
One way is by using the air fryer.
I preheat my air fryer to 400°, and for about 8 minutes, lay my seasoned salmon down in a single layer so it can get that nice crispy crunchy texture all over the surface.
You can also bake your salmon.
If you’re using this method, 12-15 minutes in an oven preheated to 400° should get the job done. I would recommend sticking to a quicker cooking time, as salmon tends to dry out easily when baked.
Cooking salmon on the stovetop with a bit of olive oil is always an option. If you’re using this method, make sure that the salmon doesn’t stick to the pan and is evenly cooked all the way through.
No matter what kind of salmon you decide to use, these wonton wrapped rolls will come out delicious each and every time as long as you prepare them using this recipe.
Here’s how you make it!
What You’ll Need:
Salmon: Again, sushi grade salmon is the way to go here.
Cayenne Pepper: Cayenne will give your salmon that level of spice that this recipe is known for.
Grated Ginger: For best results, grate this yourself! It’s a lot better than pre grated ginger.
Baby Spinach Leaves: You won’t even need to cook these, just have them on hand to accompany your salmon.
Scallions: For best results, blanch these. You can blanch your scallions by adding them to a boiling pot of water for about two minutes, and then immediately removing them and immersing them inside of an ice bath.
Wonton Wrappers: The heart and soul of this recipe!
Olive Oil: Or any other neutral oil. This is to fry the wonton wrappers and to get them nice and crispy.
Eggs: An egg wash is important when dealing with wonton wrappers. I like to use one or two eggs, and add a bit of water to the mixture as needed.
Salt & Pepper: Salt and pepper will accompany the cayenne in this popular recipe to make the flavor of the salmon.
Directions:
Slice your salmon into long, thin strips. Throw them into a large glass bowl.
Take your grated ginger, cayenne pepper, salt, and pepper, and mix those ingredients into the bowl with your salmon.
Set everything aside in the refrigerator for one hour, to let everything come together.
Once your salmon is ready, blanch your scallions. Bring a large pot of water to a boil, toss your scallions in for about two minutes, and then immediately remove them and submerge into an ice bath.
When your scallions are blanched, begin setting up your salmon rolls. Lay out your wonton wrappers, and fill the insides with the salmon and baby spinach, making sure to leave some empty space around the edges of the wrappers.
Brush the sides of the wonton wrappers with the egg wash, and roll everything up lengthwise. Tie off each end with a blanched scallion.
Once all of your wonton bites are tied off, heat some oil over medium high heat in a large frying pan.
In a single layer, submerge all of your wontons in the oil, turning once crispy and golden brown.
Remove the wontons from the pan, and serve with whatever dipping sauce you like. I personally prefer sweet hot chili sauce or an asian slaw.
FAQs:
Q: I don’t love salmon. What could I substitute in this recipe?
A: This recipe could be delicious with raw ahi tuna, shrimp, or even cooked chicken breast. Remember, the heart and soul of this recipe is in the seasoning, so as long as you season as you normally would, this will be a hit.
Q: What kind of sauce should I serve with this recipe?
A: I love serving these with a sweet hot chili sauce. I make this with chili crisp oil, sriracha, honey, salt, pepper, cayenne, a tiny bit of brown sugar, and a bit of olive oil. It comes out delicious every time!
Q: What else could I put inside of these?
A: Watercress instead of baby spinach would be delicious inside of these. If you wanted a wider variety of veggies, carrot strips, cucumbers, or even jalapeño peppers would also taste wonderful. Let your imagination run wild!
Other Great Appetizers To Try:
If you’re reading this article, odds are you’re in need of an appetizer to bring to a party or gathering.
Lucky for you, we have you covered.
Mortadella Head has a major collection of appetizers and side dish recipes to choose from, so you’ll never be in a pickle when deciding what to bring anywhere again.
Here are some of our personal favorites, and recipes that our readers have loved!
- Mini Baked Brie Bites
- Easy Greek Bruschetta
- Stuffed Mushrooms With Crab Meat
- Italian Bruschetta With Mozzarella
- Caprese Flatbread
Firecracker Salmon Rolls: Cheesecake Factory Style
Ingredients
- .5-1 lb sushi grade salmon steaks, cut into strips
- 8–10 wonton wrappers
- 1 cup baby spinach leaves, uncooked
- 1–2 eggs, whisked
- Around 20 scallions, blanched
- 2 tsp cayenne pepper
- 1 tbsp freshly grated ginger
- 1 tsp salt
- ½ tsp black pepper
- 1 cup neutral oil to fry.
Instructions
- Put the salmon, salt, pepper, cayenne, and ginger together in a large bowl. Stir to combine, and set aside in the refrigerator for one hour.
- After your salmon is finished marinating, lay out your wonton wrappers, brush the edges with egg wash, and fill each wrapper with the salmon mixture and baby spinach.
- Wrap each wonton lengthwise, and tie off each end with a scallion.
- Heat up your neutral oil in a large skillet over medium high heat, and fry on each side until crispy and golden brown.
- Remove wontons from the skillet, and serve with dipping sauce of your choice.
