Petitchef

Wild salmon spring rolls with thai sauce

Other
2 servings
30 min
20 min
Very Easy

Ingredients

Number of serving: 2
100 g Salmon fillet

40 g White cabbage

2 pcs Spring roll skins

20 g Japanese pickles ginger

2 ltr Cooking oil

2 g Salt


1 no Egg

10 g Flour

Preparation

  • Cut salmon fillet lengthwise, season with salt and pepper.
  • Bring a pot of water up to boiling point and blanch the cabbage until its soft, then take it out before plunging into ice cold water to stop the cooking process.
  • Dry it, then take a roll pin and roll the cabbage ensuring that all the hard parts are soft by rolling the pin.
  • Take 1 spring roll skin and put cabbage in the centre, then place the salmon on top adding a little bit of pickled ginger as well.
  • Roll it and put a little bit off egg wash at the tip so you can stick and hold the skin together at both ends.
  • Take the flour and mix it with a little bit off water. Toss the spring rolls in a little of mixed flour then deep fry them in a hot oil until they are golden brown.
  • Do not overcook to ensure the salmon is partly cooked and stays moist. Serve with homemade Thai Sauce.





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