Salmon & Egg Noodle Spring Rolls |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Found this in the latest (Australian) BH&G mag....sound fantastic, I think I'll make them this weekend! 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 |
2 lemons, juice of |
2 tablespoons soy sauce |
2 teaspoons sesame oil |
2 tablespoons pickled ginger, finely chopped |
Directions:
1. Combine salmon, noodles, spring onions, ginger and snow peas in a bowl.
2. Lay out 1 spring roll wrapper, place 2 tbsp of filling a little in from one corner.
3. Fold the corner over the filling.
4. Brush the other corners with a little cold water, fold in sides, roll up firmly and press to seal.
5. Repeat using other wrappers and filling.
6. Heat oil in saucepan over medium high heat until a piece of spring roll wrapper dropped into it sizzles.
7. Deep-fry the rolls, 3-4 at a time, for 3-4 minutes or until golden brown.
8. Drain and serve immediately with sauce.
9. 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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