Wild salmon spring rolls with thai sauce

Ingredients

• 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
• 2 g Black pepper
• 1 no Egg
• 10 g Flour

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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.