Salmon & Egg Noodle Spring Rolls

Name: Salmon & Egg Noodle Spring Rolls
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

10 ingredients

9 steps

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.