Perfectly seasoned and savory, these egg rolls get baked instead of fried without compromising on taste. This recipe is a sure crowd pleaser and makes a fabulous entrée for any weekday or yom tov seudah.
Wash and pat dry the fish.
Spread 2 Tablespoons timtari sauce over each salmon fillet and allow to marinade for at least 20 minutes.
Grease a grill pan or skillet with cooking spray, and heat over a medium-high flame. Place the salmon skin side down in the pan, and cook for 5 minutes, or until a white substance (fat) begins to appear on the flesh. The salmon should be slightly undercooked, because it will bake more inside the egg rolls.
Remove and discard the skin, and cut each fillet into 5 cubes. Set aside.
Meanwhile, sauté onion and mushrooms in oil in a small pot over a medium flame until tender. Add spinach, basil, and salt; cook for about ½ minute longer.
Lay out the egg roll wrappers in a diamond shape, with one corner pointed to you. Spoon 11/2-2 teaspoons of mushroom spinach filling in the center. Place one salmon cube on top, and flake the fish a bit with a fork to spread out. Top with approximately another ¾ teaspoon timtari sauce.
Fold the left and right corners of each wrap in, and roll up from bottom to top. Place egg rolls seam side down on a baking sheet. Spray cooking spray generously over the egg rolls. Bake at 400° for 30 minutes until golden brown.