Filling:

•  Tin of Salmon (red or pink) save the juice - remove the bones if you don't like the crunch, but you can eat them and they are a great source of calcium.
• 3 green onions, finely chopped
•  2 tablespoon chopped parsley
•  1 medium carrot, grated
• 1/2 medium celery stalk, cut into 1/4" dice (about 1/2 cup
• 1 tablespoon curry powder
• 1 teaspoon sesame oil
•  1 teaspoon Sriracha hot sauce
•  1 teaspoon chopped ginger
• 2 handfulls of bean sprouts 
• salt and pepper to tatse
• Olive oil

Wrappers

• Store bought egg roll skins.

 Directions

In a large skillet, add 2 tablespoons of Olive oil, Sesame oil, curry powder, carrot, green onions, and ginger. Saute until carrot is tender.

Add salmon, hot sauce and heat through. Add bean sprouts. heat through. Add salt and peper to taste.

When all is cooked how you like it. Let it cool.

Add a large table spoon of the mixture to the egg roll skin and roll as shown on the package.

Make up the batch and deep fry for about 5 minutes, when they will be golden brown. Eat carefully! They get HOT.

Add more or less ingredients as you like them.

Variation

Instead of using the egg roll skins, when the mixture is cool, add 2 whipped eggs and stir. Make the mixture into patis and roll in Wheat germ, and gently fry till golden brown all around.