Vegetable Egg Rolls with Cold Smoked Salmon Dip

Make the egg rolls: Preheat oven to 400℉. Line a baking tray with parchment paper and set aside.

In a large bowl, combine the coleslaw mix, water chestnuts, green onions, and garlic. Mix well.

Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add the coleslaw mix to the skillet and season with salt and pepper. Cook, stirring occasionally, until the cabbage has softened.

Arrange the egg roll wrappers on a flat surface. Add ⅓ cup of the filling to the center of each wrapper and lightly brush a small amount of water along the edges. Fold two opposing sides inward, and wrap the egg roll like a burrito.

Place the egg rolls onto the prepared baking tray with the seam-side down.

Use a basting brush to lightly brush olive oil over each eggroll. 

Bake in the preheated oven for 16-19 minutes, or until crispy. Remove from the oven and cool.

Make the salmon dip: While the egg rolls are baking, combine all of the salmon, cream cheese, mayonnaise, sour cream, dill, lemon juice, salt, and pepper in the bowl of a food processor. Pulse a few times until fully combined and smooth.

Transfer the salmon dip to a serving bowl. Dip each eggroll in the salmon dip. Enjoy!