Ingredients
Scale
- .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.