Salmon & Egg Noodle Spring Rolls

"Found this in the latest (Australian) BH&G mag....sound fantastic, I think I'll make them this weekend!"
 
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Ready In:
20mins
Ingredients:
10
Yields:
15 spring rolls
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ingredients

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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

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!
 
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