Makes 10 large spring rolls
Ingredients 200g Salmon (Skinless) 2 Spring Onions 1 Small Carrot 3 Bok Choy Leaves Few Leaves Of Coriander 50g Dried Vermicelli Noddles (One Bunch From The Packet) 1 Tsp Grated Fresh Ginger 1/2 A Clove Grated Garlic 1 Tbsp Kecap Manis 1 Tbsp Soy Sauce 1/2 Tsp Sriracha Hot Sauce (Can Leave This Out) Salt 10 sheets of spring roll papers (in the freezer section)
Method Remove the papers from the freezer and let them sit on the bench to defrost, cover them with a tea towel. In a bowl break up the noodles and cover them with hot water. Leave them for about 5-10 minutes, mix them around with tongs, they will pump up and turn translucent, drain and let them sit. In the meantime chop up all your vegetables, you can use a food processor or you can do it by hand. I grated the carrot, sliced the spring onions and bok choy finely.
For the salmon I slice it and then cut it into little cubes, once again you can mix it in the processor but I find bigger chunks are better, that way you don’t totally overcook it. Add all the ingredients in a bowl together with a sprinkle of salt. To roll, I lay the pastry down like a diamond in front of me. I fold up the bottom corner so it looks like a triangle. I do this because it doubles up the pastry in the spot where you put your filling so its less likely to tear. Fill it and then I fold in the left and right and roll to the top. I wet the final tip with a corn flour and water slurry. I fried mine in canola oil on a medium heat till each side was golden brown, you could easily cook them in an oven or air fryer on high with a spray of oil on each roll.
I served them with fresh lime and a mayo and sriracha sauce! Enjoy x
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