Wild salmon spring rolls with thai sauce

Name: Wild salmon spring rolls with thai sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: En
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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2 servings

Very Easy

50 min

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

Preparation

Preparation30 min

Cook time20 min

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.

PPyeoh