Easy Baked Salmon Mango Egg Rolls

While egg rolls are traditionally deep fried and not exactly healthy, these are baked and wont make you feel icky.  133 Calories for each roll, a mere 4g of fat, and 7g of protein! More information and photos at: http://ift.tt/2xoCa9K

Ingredients

4oz Wild Caught Salmon

1 mango, chopped small

2 C shredded cabbage

1/4 C finely chopped cilantro

Salt to taste

6 egg roll wraps

Directions

Bake salmon at 350 degrees until flaky, but still moist and tender.  (Temp to 145 Fahrenheit) Leave oven on.

Shred cabbage, and sauté on stove top with 1 tsp sesame oil until soft, about 5-7 minutes.

Chop mango, and cilantro, and combine with salmon and cabbage.  Add salt to taste.

Wrap egg roll according to directions on package.  It's a good idea to have the surface you are wrapping on slightly wet, and have a small bowl of water close so you can seal the edges.

Brush each egg roll with sesame oil, and place on pan lined with parchment paper.  Bake for 20 minutes, turn over, and bake for another 10.  Outside should be golden brown and crispy.

Serve immediately with sauce of your choice!  I used a mango sauce I found in the fridge-was amazing!

bon appetit