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| Salmon spring rolls |
Love the crunch of fried spring rolls, but looking for a
low-cal option? Try this one! The filling is made with healthy, nutritious
salmon
Makes 12 Perp Time 20 minutes Cooking Time 10 minutes
GRAB: 4 cloves garlic, crushed. 1(1-inch)piece ginger, peeled
and grated. juice from half a lemon. 12 sheets spring roll wrappers. 250 grams
skinless salmon fillet, sliced into 12 strips. 3 green onions, quartered. 12
small dill springs. oil for deep-frying
For the dipping sauce
GRAB: 2 tablespoons lemon or calamansi juice. 2 tablespoons
chopped green onions. 1 tablespoons chopped green onions. 1 tablespoon soy
sauce. 1 tablespoon chopped dill. 2 teaspoons sugar
MAKE: 1-In a small bowl, combine garlic, ginger, and lemon
juice to form a paste. Set aside. 2-working with one wrapper at a time, place a
piece of salmon on the diagonal. Spread a little paste over the fish. Top with
a strip of onion and a spring of dill. Brush pastry edges with a little water.
Roll up as you would lumpia, tucking edges in. Repeat with remaining
ingredients. 3-Heat oil in a deep saucepan on high until a strip of pastry
sizzles as soon as it is added. Fry rolls in 3 batches for 2 to 3 minutes each
or until golden and crisp. Drain on paper towels. 4-Make the sauce: In a bowl,
mix all ingredients together. Serve with spring rolls for dipping
TIP: Keep wrappers and assembled rolls covered with a damp
tea towel while working to prevent them from drying out
