Salmon and prawn spring rolls with plum sauce


serves 4
125 g (4 1/2 oz) salmon fillet, skinned, boned and cut into 3 mm (1/8 inch) cubes
60 g (2 1/4 oz) beansprouts
60 g (2 1/4 oz) Chinese leaf, finely shredded
25 g (1 oz) spring onion, finely chopped
60 g (2 1/4 oz) deseeded red pepper, finely sliced into strips
1/4 tsp five-spice powder
60 g (2 1/4 oz) peeled, cooked prawns
4 spring roll wrappers, halved widthways
vegetable oil spray
1/4 tsp sesame seeds

for the plum sauce

100 ml (3 1/2 fl oz) water
50 ml (2 fl oz) freshly squeezed orange juice
1/2 tsp chopped red chilli
1 tsp grated root ginger
200g (7oz), stoned weight, red plums
1 tsp chopped spring onion
1 tsp chopped fresh coriander leaves
1/4 tsp sesame oil


1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. To make the sauce, put the water, orange juice, chilli, ginger and plums into a medium, lidded saucepan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove from the heat, blend with a hand-held electric blender, or use a food processor, then stir in the spring onion, coriander and sesame oil. Leave to cool.

3. Heat a non-stick wok over a high heat, add the salmon and stir-fry for 1 minute. Remove from the wok with a slotted spoon onto a plate. Using the cooking juices from the salmon, stir-fry the vegetables with the five-spice powder until just tender, drain in a colander, then stir in the cooked salmon and prawns - the mixture should be quite dry to prevent the pastry from becoming soggy.

4. Divide the salmon and vegetable mixture into 8 portions. Spoon each portion along one short edge of each pastry rectangle and roll up, tucking in the sides.

5. Lay the spring rolls on a non-stick baking tray and spray lightly with vegetable oil, sprinkle with sesame seeds and bake in the oven for 12 - 15 minutes, or until golden brown.

6. Serve the spring rolls with the cold plum sauce separately.

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