Salmon & avocado spring rolls
Persons
5
Ingredients
- - Ingredient A -
- 240g salmon - cut into 1cm cubes
- 1 avocado - cut into 1cm cube
- 1 tomato - cut into 1cm cube
- 1 Camembert cheese - cut into 1cm cube
- - Ingredient B -
- 2 garlic cloves - finely chopped
- 1/2 tsp fine salt
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 scallion - finely chopped
For the glue
- 2 tbsp flour
- 3 tbsp water
- 1 packet of spring roll wrap (50 papers) - used 12.5cm x 12.5cm
Instructions
- 1. In a medium bowl, add all the ingredient A and add B for the seasoning. Mix well to combine evenly. Make the glue: In a small cup, add flour and water (for the glue) and mix well. Set aside.
- 2. Place the filling mixture near the top edge of the spring roll wrapper and roll them up tightly. Dab a little glue mixture along the edges to seal. Repeat until you finish the filling mixture.
- 3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot - stick a bamboo chopstick in, if the bubbles appear, it's hot enough. Place the rolls gently in the oil and cook both side, turning occasionally, until nicely golden evenly. Transfer them to a plate lined with paper towels to drain excess oil.
- Repeat with remaining spring rolls.
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