Salmon & Egg Noodle Spring Rolls
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
15 spring rolls
ingredients
- 200 g smoked salmon, finely chopped
- 150 g egg noodles
- 2 spring onions, finely chopped
- 50 g snow peas, finely sliced
- 15 egg roll wraps, thawed
- peanut oil
-
DIPPING SAUCE
- 2 lemons, juice of
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons pickled ginger, finely chopped
directions
- Combine salmon, noodles, spring onions, ginger and snow peas in a bowl.
- Lay out 1 spring roll wrapper, place 2 tbsp of filling a little in from one corner.
- Fold the corner over the filling.
- Brush the other corners with a little cold water, fold in sides, roll up firmly and press to seal.
- Repeat using other wrappers and filling.
- Heat oil in saucepan over medium high heat until a piece of spring roll wrapper dropped into it sizzles.
- Deep-fry the rolls, 3-4 at a time, for 3-4 minutes or until golden brown.
- Drain and serve immediately with sauce.
- To make sauce: place lemon juice, soy sauce, sesame oil and ginger into a small bowl, and stir until well combined.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!