Salmon and Red Pepper Spring Rolls

Here is a great finger food dish that you can prepare ahead of time and just do the final cook in the oven before serving. Alternatively you can make bigger rolls for a lunch dish.

Ingredients

500g fresh boneless, skinless salmon fillet

4 tsp dukkah

Zest of a lemon

2 Tbsp chopped coriander

Flesh of one large roasted red pepper cut into 8 pieces

8 spring roll wrappers

Method

1  Cut salmon into batons about 10cm x 3cm.

2  Place one baton on the centre of each spring roll wrapper. Sprinkle with half a tsp dukkah, a little lemon zest and coriander, and top with a piece of roasted pepper.

3  Fold in ends and roll up like a fat cigar. Place on a plate and chill until ready to cook. Make 8 rolls.

4  Heat oil in frypan and brown rolls over medium heat for about 2 mins each side.

5  Transfer to a 200oC oven and bake for 5 mins until golden brown and crispy.

Serve with the following dipping sauce – 3Tbsp sweet chilli sauce, 1 Tbsp fish sauce, 1 tsp grated ginger, and juice of half a lime all mixed together.