We have a couple of canned Salmon sitting around the kitchen cabinet. Nobody wants to eat it and I hate to see it go to waste so I searched the net for recipes. I came across this Fish Spring Roll recipe and its Google description said it is the best one ever so I had to try it. The verdict: it does taste good, I can almost not distinguish the canned Salmon taste. I am going to try this with non-canned fish next time. Of course you can serve it with sweet and sour sauce of ketchup instead of honey mustard, but I kinda liked it with honey mustard dip. You can find the original recipe here.

Shanghai-style egg roll wrappers

Filling:
1 12oz can pink Salmon
1 onion chopped
1 carrot chopped
2 tablespoons pickle relish
1 tablespoon of flour
8 tablespoons of milk
1 egg
Salt, pepper, sugar

Mix all ingredients for the filling in a bowl. Put a spoonful of filling on the egg-roll wrapper and wrap it. Fry until golden brown. Remove excess oil with a paper napkin then serve with honey mustard dip.

Honey Mustard Dip

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.