GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE
I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
- Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
- Heat a deep-fryer filled with canola oil to approximately 350°F.
- Make a paste with the flour and water.
- Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
- Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
- Smear a small amount of the flour paste at the top right corner and seal the roll shut.
- When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
- Serve with the mayo in dipping cups.
EGG MAYO & WATERCRESS ROLLS
These good-for-you rolls are sure to be a staple of every tea party
Provided by Good Food team
Categories Afternoon tea, Buffet, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 4
Steps:
- Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
- Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.
Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
DUNGENESS CRAB ROLLS (FUTOMAKI) WITH SHISO MAYO
I generally avoid using mayonnaise in my sushi rolls, but the sweetness of Japanese mayo with the texture of the grated cucumber and herbaceous shiso pairs nicely with the Dungeness crab. Plus it's brightened by the lemon juice. The avocado adds a bit of creaminess to the roll and the cucumber sticks give a nice crunch. It's a twist on the American sushi classic-the California roll-and it's bound to please sushi novices and aficionados alike.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the shiso mayo: Stir together the mayonnaise, shiso and cucumber in a small bowl. Cover and refrigerate until ready to use.
- For the roll: Gently squeeze the crabmeat to drain out any excess moisture and place in a medium bowl. Add the lemon juice, mix and set aside.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
- Place 1 1/2 ounces of crab in a line across the rice. Lay 2 pieces of avocado next to the crab. Lay 3 to 4 pieces of cucumber on top of the avocado slices. Make sure your roll fillings are evenly distributed across the roll-all the way to each edge. Slip your thumbs under the near edge of the nori and roll the sushi roll away from you with gentle pressure until the edge without sushi rice is on the bottom creating a seam.
- Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the sushi roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls.
- Spoon some shiso mayo over the top of the sushi rolls and garnish each with 1/4 to 1/2 teaspoon sesame seeds if desired. Serve with soy sauce, ginger and wasabi if desired.
CHICKEN ROLLS WITH RED PEPPER MAYO AND ORANGE DRIZZLE
Steps:
- For the chicken:
- In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger. Bring to a boil. Add chicken. Turn down heat to simmer. Cover pan and poach chicken for 25 minutes. Discard liquid and place chicken on a plate to cool. When cooled, shred chicken into large bowl and mix with Red Pepper Mayonnaise. Refrigerate until chilled. Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup. Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each. Drizzle orange syrup over top. Garnish with orange slices and fennel fronds.
- Pulse all ingredients in a food processor to blend.
MAYO ROLLS
Steps:
- 1. Combine all ingredients in a bowl, stirring just until dry ingredients are moistened.
- 2. Spoon the batter into a lightly greased muffin pan, filling three-fourths full.
- 3. Bake at 425 for 15 minutes. Yield 6 rolls.
- 4. Utilize an entire muffin pan by doubling these four simple ingredients.
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