| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Tamara2 | 1 | Servings | |
INGREDIENTS
| 1 | T | Peanut oil |
| 1 | t | Toasted sesame oil |
| 1 | Clove garlic, minced | |
| 2 | Shallots, peeled and minced | |
| 1 | Fresh red chilli, seeded and | |
| minced | ||
| 1 | 20 grams piece fresh ginger | |
| grated | ||
| 2 | T | Rice wine |
| 2 | T | Soy sauce |
| 4 | Spring onions, finely | |
| julienned | ||
| 1 | Carrot, finely julienned | |
| 3 | Baby bok choy, quartered and | |
| sliced | ||
| 100 | g | Snow peas, sliced |
| 4 | Shiitake mushrooms, finely | |
| sliced | ||
| 1 | Red capsicum, finely | |
| julienned | ||
| 350 | g | Fresh salmon, skin off |
| finely | ||
| diced | ||
| 1/2 | Coriander, chopped | |
| 12 | Spring roll wrappers | |
| 1 | Egg, beaten | |
| Peanut oil for frying | ||
| 150 | Sweet chilli sauce | |
| 1/4 | c | Coriander leaves, finely |
| sliced |
INSTRUCTIONS
Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic, shallots, chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high. Add the julienned spring onions, carrot, capsicum, sliced bok choy, sliced snow peas and mushrooms and stir fry for one minute, tossing well to coat with the liquid. Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool, tipping the pan to allow excess liquid to drain away from the vegetables. Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time, place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers. When ready to cook, heat the oil to 180øc. and deep fry the spring rolls until golden brown all over. Drain well before serving. To serve, mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce. Converted by MC_Buster. Per serving: 431 Calories (kcal); 19g Total Fat; (40% calories from fat); 16g Protein; 46g Carbohydrate; 187mg Cholesterol; 2175mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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