Squash and Pink Salmon Rolls

katrine2706
Silver Post Medal for All Time! 449 Posts

A plate of the fried rolls and sauce. When January started our rivers overflowed because the year started with non stop heavy rains. Our houses almost drowned in deep flood waters. Because of this I was forced to spend all of our budget intended for the whole month to fix and replace the damages.

Food is scarce, good thing the government sent us boxes of rice and canned goods which I kept in my pantry for a month consumption.

It's kind of sad to think that I can't even buy meat because all my money was spent for the damages made by the flood. So I tried to innovate recipes.
Anyway, I just want to share one of my food innovations to save our daily meal during this hardship.

Cook Time: 5-10 minutes

Total Time: 30 minutes

Yield: 30 pcs.

Supplies:

1 large carrot (minced)
1 cup water
100 g squash (chopped)
30 shanghai wrappers
1 (450 g) canned pink salmon
2 tsp chicken powder
1 tsp sugar
salt and pepper to taste

Steps:

Cook squash in a mixture of 1 cup water and a teaspoon of chicken powder. Drain and mash.
Add in the minced carrot and pink salmon. Then mix with remaining chicken powder, sugar, a pinch of salt and pepper to taste.

Mash and mix them altogether until well combined.
Lay wrapper flat on a plate. Scoop a tablespoon of the mixture and spread it across the wrapper like this (see photo).

Adding a portion of the mix to the Shanghai wrapper.

Neatly roll and seal with water.

Fry until all sides are golden brown. Deep frying is the best cooking method for this.

Serve with your favorite dipping sauce.

A plate of the fried rolls and sauce.
A plate of the fried rolls and sauce.

Conclusion:

This can be served as snacks. Also I learned that I could actually sell these goodies and make profit as it costs less and yield more than half its cost.

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