SALMON & SPINACH SPRING ROLLS
Using Filo pastry sheets for this spring rolls instead of a normal oriental dough. Very delicate and crunchy texture!
Provided by misafish
Time 30m
Yield Makes Rolls
Number Of Ingredients 8
Steps:
- Season the salmon fillet with salt and pepper and slice into 6 sticks approximately 3 inches by 1/2 inch.
- Slice the Cheddar cheese into 6 sticks (same size as the salmon sticks).
- Add the spinach for a large pan of slightly salted boiling water, cook 15 seconds. Drain the spinach in a colander, cool down and squeeze out the excess water. Sprinkle the soy sauce on the spinach and mix well.
- Lay out one filo pastry sheet with a corner pointed toward you. Place a salmon stick, a Cheddar cheese stick and 1/6 of the spinach on the filo sheet.
- Roll up the filo sheet the corner facing you. When half way, fold left and right corners toward the center and continue to roll. Brush a little bit of water on the final corner to help seal the spring roll.
- Heat the oil to 170C/340F and deep-fry the spring rolls until golden brown. Drain on kitchen paper. Serve with the lemon wedges.
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