Cheesecake Factory’s Firecracker Salmon Rolls Recipe

Easy - for beginners


Spiced Fresh Salmon Rolled in Spinach and Fried in a Crisp Wrapper. Served with a Sweet Hot Chilli Sauce


  • Firecracker Salmon Rolls
  • 4 oz. Salmon
  • 2 oz. fresh spinach
  • 4 egg roll wraps
  • 1/4 oz fresh ginger, finely chopped
  • 1/2 oz Kosher Salt and Pepper (KSP)
  • 1/4 oz liquid egg
  • 2.5 oz Yoshida’s Sweet Chile pepper sauce
  • 8 Green onion sting (blanched in hot water)
  • 1 leaf of iceberg cup
  • 1 sprig of cilantro
  • 4 oz. Asian slaw (see recipe)
  • Asian Slaw
  • 1 cup Asian slaw marinade (see recipe)
  • 2 pounds finely julienned green cabbage
  • 2 pounds finely julienned red cabbage
  • 4 oz. julienned carrot
  • 1/2 oz fresh, fine chopped mint
  • Asian Slaw Marinade
  • 1 cup soy sauce
  • 1/2 cup seasme oil
  • 2 cups rice wine vinegar
  • 3 Tbsp. Yoshida'’s Sweet chile sauce
  • 1/2 cup sugar


Firecracker Salmon Rolls Cut salmon into 1x3 strips and rub with ginger, garlic and KSP 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, then tie with blanched green onion Fry at 350 for 3-5 minutes to internal temp of 150

Serving: On the right side of the plate, at 2:00, place an iceberg cup with Asian slaw and cilantro sprig. At 4:00, put dipping bowl of sweet chili sauce Arrange 2 rolls on left of plate and top with remaining two rolls

Asian Slaw Finely julienne cabbage and combine with mint Using mandolin, julienne carrots Combine carrots with cabbage and toss with one cup of slaw marinade Chill

Asian Slaw Marinade Combine all ingredients and chill

The dipping sauce is “Yoshida’s Sweet Chili pepper sauce”

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