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.