Crispy Chilli Salmon Rolls

COOK TIME
Under 30 Min. Under 30 Min.
SERVES
+10 +10
Crispy Chilli Salmon Rolls
The perfect finger food for a dinner party.
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

For the springrolls:
  • Springroll pastry sheets, 16 thawed
  • Salmon fillet, 800g sliced into 16 equal fingers
  • Ginger, thinly sliced lengthways julienne
  • Deseeded Serenade chillies, 2 thinly sliced lengthways
  • Sesame seeds, ¼ cup toasted
  • 1 red onion, thinly sliced
For the marinade:
  • 6 Tbsp soy sauce
  • 3 tsp sesame oil
  • Fish sauce, a few drops
  • 4 limes
  • 3- 4 tsp Honey
Cucumber Accompaniment:
  • ½ large Cucumber, peeled

  • Method

  • 1
    Marinade:
  • 2
    Remove the zest from the limes and reserve for the spring roll filling, then squeeze the juice.
  • 3
    Mix the lime juice, soy sauce and sesame oil together. Add fish sauce and honey to taste.
  • 4
    Spring Rolls:
  • 5
    Pour 1/3 of the marinade over the fish and reserve the rest for later.
  • 6
    Pour boiling water over the sliced red onion, reserve ½ for later. Keep spring roll pastry sheet under a damp tea towel to keep moist.
  • 7
    Place 1 sheet of pastry on the work surface, place a 50g portion of marinated salmon at the bottom of the sheet. Leave a 1cm border on each side.
  • 8
    Top the fish with a few strips of red onion. Add a little chilli and ginger according to taste.
  • 9
    Sprinkle over a little reserved lime zest and some toasted sesame seeds.
  • 10
    Using a small brush or your fingertip, brush a little water on the edges of the spring roll wrapper.
  • 11
    Fold the two sides of the wrapper towards each other and slightly over the fish.
  • 12
    Fold the bottom of the wrapper up and over the fish and continue to roll to create a cigar shape. Seal well with a little more water.
  • 13
    Repeat with the remaining fish and pastry. Store spring rolls for up to 6 hours in the fridge.
  • 14
    Just before serving, deep fry in vegetable oil for 30 seconds to a minute or until golden brown and crunchy, remove with a slotted spoon and drain on kitchen towel, serve immediately.
  • 15
    Marinated Cucumber:
  • 16
    Thinly slice ½ cucumber and place in the reserved marinade. Store in the fridge for up to 4 hours.
  • 17
    To Serve:
  • 18
    Serve the crispy salmon rolls with marinated cucumber, hoision or sweet chilli sauce for dipping and garnished with the reserved red onion.