Salmon Spring Rolls

Salmon Spring Rolls –  I can’t think of anyone I know who doesn’t enjoy the fabulous taste of salmon. and it is good for us too. These Salmon Spring Rolls are fun to make, especially if you vary them with all different kinds of fillings. I love ones with fish filling like these salmon ones, and I suggest you have them with plenty of lemon –  I love them!

In North Africa they make this type of food a lot during Ramadan, and they are called Bourek. They are often made with mince meat, and most commonly eaten with a special soup called Shorba,  that I I will add as a new recipe here for you to enjoy soon.

As soon as any idea comes to my head about spring roll types of fillings I quite often make it to try out. On this occasion it was what I found left in the bottom of my fridge. Its handy to have spring roll pastry sheets, I always keep a small stock of them in the freezer, as I have lots of room there to keep them. It is easily found in most supermarkets – just ask if you can’t find it in the freezer section. The recipe works best with spring roll pastry rather than filo.

So – salmon.  What do we know about this beautiful fish? High in omega3, so very good for us, and better than that, it tastes divine!

I always look out for promotions on any kind of fish in season to enjoy, and although I am a keen meat eater, I love fish a great deal, and so do my family – these salmon spring rolls always go down a treat.

Lets see how easy and fun it is to make them.

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Salmon Spring Rolls

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Rating: 5
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Course

Fish, Starter

Prep Time

30 minutes

Cook Time

1 minutes each

Servings

Spring rolls

Ingredients

• 2 Small Salmon steaks rinsed & skinned
• 20 sheets Spring Roll Pastry Seperated
• 1 pinch chilli (Flaked)
• 1 pinch Salt & Pepper
• 1 small boiled egg
• 1 small boiled potato peeled
• 1 tbsp Fresh dill rinsed &chopped
• 2 tbsp Lemon Juice
• 1 small egg whisked, to help seal the pastry
• 2 cups Vegetable oil for frying

Course Fish, Starter Prep Time 30 minutes Cook Time 1 minutes each Servings Spring rolls Ingredients 2 Small Salmon steaks rinsed & skinned 20 sheets Spring Roll Pastry Seperated 1 pinch chilli (Flaked) 1 pinch Salt & Pepper 1 small boiled egg 1 small boiled potato peeled 1 tbsp Fresh dill rinsed &chopped 2 tbsp Lemon Juice 1 small egg whisked, to help seal the pastry 2 cups Vegetable oil for frying

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Put everything apart from the pastry and whisked egg in a food processor and pulse - you need to end up with a coarse mixture.
2. Now have your pack of pastry sheets ready, along with a damp clean cloth Make sure you separate each one then cover with the damp cloth - this way they shouldn't dry out.
3. With a metal spoon, take some of the mixture and place one sheet, shaping it into a thin sausage-like shape and roll as in the picture. Make sure you seal the edge with the egg mixture then fold in and roll keep repeating the process until they're all done.

   
4. Don't forget to sit the rolls with the end of each roll at the bottom (in other words, the end of each roll should not be visible) this way they won't come open. Make sure you cover them with damp cloth as you go along, so they don't dry out until they're all ready to be cooked.

   
5. In a deep pan, heat the oil and fry the spring rolls - do them in batches, maybe 4 at a time, but this will depend on the size of the pan and how much oil you have. Make sure you turn them once and cook until they are light brown. There is no need to over cook them as everything is already cooked inside.
6. As you cook them, put them on kitchen paper to absorb the excess oil. Serve immediately with your choice of dip.
7. My dip is home made hummus.

Recipe Notes

I don't recommend that you over-turn the spring rolls when you are frying them, as they will absorb too much oil.

Also, these don't keep well once you've fried them - you need to eat them as soon as you make them to get the best results.

You can also freeze them, but uncooked.

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