Publications
- 30 ml - flour
- 12 - sheets of 20 x 20cm spring roll wrappers
- - oil for deep-frying
- FILLING -
- - about 500ml shredded smoked snoek
- - zest of 1 lemon
- 125ml - Peppadews, finely chopped
- - pinch of cayenne pepper
- 230g - (1 tub) cream cheese
- - about 60ml chopped flat-leaf parsley
- 1 - bunch of spring onions, finely chopped
1 Mix all the filling ingredients together and season to taste with salt and black pepper; adjust the quantity of hot ingredients to your liking.
2 Mix the flour in a bowl with enough water to form a thin paste – this is the ‘glue’ that seals the spring rolls. 3 Remove the 12 spring roll sheets from the packet and cover with a damp tea towel to prevent them from drying out. Place the first sheet on a clean work surface and brush the edges with the paste. Now place a heaped spoonful of filling in a strip about 1cm in from the shortest side closest to you. First fold the shortest side over and then fold the long sides over neatly before rolling up to form a cigar. Repeat with all the sheets. Make sure they are sealed and tightly rolled. 4 Deep-fry the spring rolls in batches and serve hot, with or without a dipping sauce; garlic mayonnaise, yoghurt or sweet chilli sauce are all an excellent choice.
