Spring Rolls with Salmon

Makes about 18 spring rolls

  • 1½ tins of smoked salmon
  • 18 round rice pancakes
  • 1 courgette
  • 2 carrots
  • ½ leek
  • ½ red cabbage (around 300 g)
  • 100 g of mung beans sprouts
  • 30 g of fresh ginger
  • Fresh coriander and parsley
  • 1 tablespoon of soy sauce
  • Extra virgin olive oil (or peanut oil), salt and black pepper, to taste
  • Peanut oil, for frying



Prepare the vegetables: finely slice the cabbage, and cut the carrots, leek, and courgettes into sticks around 4 cm long.

Heat two tablespoons of extra virgin olive oil in a wok and stir-fry the salt, black pepper, and grated ginger. Add the vegetables and the soy sauce and stir-fry until the vegetables are cooked but still crunchy. Transfer the vegetables into a bowl, add the bean sprouts and herbs, and mix together.

Prepare the rolls: place one rice pancake on a slightly damp cloth and fill with the vegetables and pieces of salmon*. Wrap each pancake to form a roll (wet your hands slightly to help seal the roll).

Add plenty of peanut oil to the wok and heat it to 180°C / 350°F. Reduce the heat and fry the spring rolls, a few at a time, turning them from occasionally. When ready, remove them from the oil and place them on a sheet of kitchen roll to absorb the excess oil.

Serve the spring rolls with soy sauce and garnish with flowers and sliced leek.

*Avoid filling the pancakes too much, otherwise they will be difficult to close and may open when fried.

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