Fish spring rolls

Serves 4 

I used freshly caught Aussie Salmon however, most fish could be substituted.

• 4-6 fillets fish (diced)
• 1-2 carrots (julienned)
• 1 onion (sliced)
• 1 cup bean shoots
• ¼ wombok cabbage (shredded)
• 2 sprigs spring onion (sliced)
• Pinch salt and pepper
• 1 tsp corn flour
• 1 tbsp oyster sauce
• 2 tsp tamari (or soy)
• Olive oil

• 12 spring roll wrappers
• 1 tbsp water
• 2 tsp corn flour
• Clean tea towel
• Vegetable oil

1.     To make the filling, heat a splash of oil in a fry pan on medium heat. Add the onions and sauté, add in the carrots, and cabbage and cook for 1 minute.

2.     Toss in the bean shoots, add the corn flour, oyster sauce and tamari, stir through and then gently mix in the fish. Cover with a lid and cook for 2 minutes.

3.     Remove from heat and allow mix to cool (you can speed this up by placing on a pre refrigerated shallow tray).

4.     In a small dish, mix the water and corn flour and set aside.

5.     To ensure your spring roll wrappers do not dry out, use a damp tea towel to cover them between wrapping.

6.     Take one wrapper and place the smooth side down on an angle so that you have a diamond shape.

7.     Place a generous teaspoon of the fish mix on the bottom corner of your diamond, leaving a 5cm triangle gap below.

8.     Take the bottom triangle and lift over the mix and gently roll just below the halfway mark where the centre triangle points meet.

9.     Fold in the sides and make two further rolls from the base.

10.  Using the paste mix, dip your finger in and run the mix along the open sides of the wrapper. This is the glue that will hold the spring roll together.  

11.  Seal your spring roll tightly and continue with making the rest.

12.  Using a wok or deep saucepan, heat enough vegetable oil (to cover the spring rolls) on medium heat.

13.  Once the oil is hot, place 2-4 spring rolls at time and cook till lovely and golden all over (approx 2-4 minutes). Place on paper towel to drain.

14.  Serve with a Thai sweet chilli sauce.

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