Recipes

Crispy Chilli Salmon Rolls

October 9, 2023

Irresistibly crispy with a burst of spicy-sweet salmon goodness in every delectable bite.

Impress your dinner party guests with this sensational dish – Crispy Chilli Salmon Rolls! These delectable finger foods are the perfect appetiser at any gathering or special event. Picture this: tender salmon fillet marinated in a blend of soy sauce, sesame oil, lime, and honey. The result? A harmonious balance of savoury, sweet, and zesty notes that dance across your palate.

This quick and easy recipe makes ten servings in under 30 minutes. Perfect for last-minute parties, or make it a snack for your family. We served the rolls with marinated cucumber to add a refreshing contrast to the bold flavours. A dip in hoisin or sweet chilli sauce completes the taste, making each bite a treat.

Cook Time Under 30 Min. | Serves +10

Ingredients:

For The Spring rolls:

Spring roll pastry sheets, 16 thawed
Salmon fillet, 800g, sliced into 16 equal fingers
Ginger, thinly sliced lengthways julienne
Deseeded Serenade chilli, 2 thinly sliced lengthways
Sesame seeds, ¼ cup toasted
1 red onion, thinly sliced

For the marinade:

6 tablespoons of soy sauce
3 teaspoons of sesame oil
Fish sauce, a few drops
4 limes
3- 4 teaspoons of honey

Cucumber Accompaniment:

½ large Cucumber, peeled

Method:

Marinade:

Remove the zest from the limes, reserve it for the spring roll filling, and then extract the juice.
Mix the lime juice, soy sauce and sesame oil together. Add fish sauce and honey to taste.

Spring Rolls:

Pour 1/3 of the marinade over the fish and reserve the rest for later.
Pour boiling water over the sliced red onion, reserve ½ for later. Keep the spring roll pastry sheet under a damp tea towel to keep moist.
Place 1 sheet of pastry on the work surface, and place a 50g portion of marinated salmon at the bottom of the sheet. Leave a 1cm border on each side.
Top the fish with a few strips of red onion. Add a little chilli and ginger according to taste.
Sprinkle over a little reserved lime zest and some toasted sesame seeds.
Using a pastry brush or your fingertip, brush a little water on the edges of the spring roll wrapper.
Fold the two sides of the wrapper towards each other and slightly over the fish.
Fold the bottom of the wrapper up and over the fish and continue to roll to create a cigar shape. Seal well with a little more water.
Repeat with the remaining fish and pastry. Store spring rolls for up to 6 hours in the fridge.
Just before serving, deep fry in vegetable oil for 30 seconds to a minute or until golden brown and crunchy; remove with a slotted spoon, drain on a kitchen towel and serve immediately.