Publications
Prep Time: 30
Servings: 22
Cooking Time: 25
Ingredients
- 250.00g - fresh salmon or salmon trout, chopped
- 2.00 - avocados, diced
- 6.00 - spring onions, only the white sections, finely chopped
- 50.00ml - lemon juice, to taste
- 4.00ml - salt and freshly ground black pepper, to taste
- 200.00ml - cornflour
- 10.00sheets - spring-roll pastry
- 200.00ml - oil for deep-frying
- 100.00ml - sweet chilli sauce
Method
Vegetables
1. Carefully combine the salmon, avocado and spring onions and season with lemon juice, salt and freshly ground black pepper.
2. Mix a little cornflour in a dish with water to form a paste (this is the 'glue' that will be used to seal the pastry).
3. Place the pastry sheets under a damp cloth to prevent them from drying out. Remove one sheet and place it on a work surface with the short side facing you. Lightly coat the edges with the cornflour mixture. Place a spoonful of filling on the short side of the sheet, which is closest to you. Fold closed with the short piece, then neatly fold in the sides and roll up to form a cigar. Repeat the process with all the sheets of pastry.
4. Heat the oil and deep-fry the spring rolls in batches until golden brown. Drain on kitchen towel and serve warm with the sweet chilli dipping sauce.
2. Mix a little cornflour in a dish with water to form a paste (this is the 'glue' that will be used to seal the pastry).
3. Place the pastry sheets under a damp cloth to prevent them from drying out. Remove one sheet and place it on a work surface with the short side facing you. Lightly coat the edges with the cornflour mixture. Place a spoonful of filling on the short side of the sheet, which is closest to you. Fold closed with the short piece, then neatly fold in the sides and roll up to form a cigar. Repeat the process with all the sheets of pastry.
4. Heat the oil and deep-fry the spring rolls in batches until golden brown. Drain on kitchen towel and serve warm with the sweet chilli dipping sauce.
