Snoek and Peppadew spring rolls

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Prep Time:
Servings:
Cooking Time:
Ingredients
  • 125ml - Peppadews, finely chopped
  • - pinch of cayenne pepper
  • - oil for deep-frying
  • 30 ml - flour
  • - about 60ml chopped flat-leaf parsley
  • - about 500ml shredded smoked snoek
  • 1 - bunch of spring onions, finely chopped
  • FILLING -
  • 12 - sheets of 20 x 20cm spring roll wrappers
  • 230g - (1 tub) cream cheese
  • - zest of 1 lemon
Method
Serve hot, with or without a dipping sauce; garlic mayonnaise, yoghurt or sweet chilli sauce are excellent choices.

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.

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