The Cheesecake Factory: Firecracker Salmon Rolls

Yields: 2 servings

4 oz. salmon
2 oz. fresh spinach
4 egg roll wraps
¼ tsp. minced ginger
½ oz Kosher salt and pepper
1 TB liquid egg
2.5 oz Chile pepper sauce
8 green onion sting (blanched in hot water)

Asian Slaw:
1 head red cabbage, cut to very thin julienne ~ toss cabbage with 1 cup of sweet hot chili sauce
"Sweet Hot Chili Sauce"
3 TB hot chili paste (3 TB makes this very hot - add 1 TB at a time; taste and add more to your liking - the longer it cooks the hotter it seems to get)
4-5 cloves minced garlic
1 tsp. salt
½ cup rice wine vinegar
⅔ cup water
⅔ cup sugar
4 tsp. cornstarch

Sweet hot chili sauce – combine everything in a small sauce pan and mix well. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and mix 1 cup of sauce with red cabbage. Set aside (can refrigerate or serve cabbage at room temparture)

Firecracker Salmon Rolls:
Cut salmon into 1×3 strips and rub with ginger, garlic, salt & pepper. Lay egg roll wrap on counter, brush with liquid egg around edge; lay spinach on top of wrap, then top with salmon. Roll and twist both edges, tie with blanched green onion, brush rolls lightly with olive oil and bake @ 400 for 15 minutes

Restaurant: Cheesecake Factory
Recipe Type: Unknown
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