You’ll need a visit to the Asian supermarket before embarking on this recipe. Make more rolls if you wish. They freeze very well and are perfect when deep fried straight from the freezer. Just cook them for an extra minute or so, and then leave to rest for a further two minutes before serving.
– 400g salmon fillet, centre cut
– 1tbls Wasabi paste
– 4tbls coriander leaves, coarsely chopped
– 12 spring roll wrappers
– 1 egg white, lightly beaten
– 8 coriander sprigs
– 2tbls lemon juice
– 4tbls rice vinegar
– 3tbls soy sauce
– 1tbls mirin
– zest from ½ Lemon, grated
– 1tsp Wasabi paste
– ½ red chilli, de-seeded and chopped
– 6 coriander leaves, chopped
Cut the salmon into 12 fingers approximately 85mm long x 15mm x 15mm.
Brush each lightly with wasabi.
Roll the salmon fingers in chopped coriander, coating them on all sides.
Wrap each finger in a spring roll wrapper, using a little egg white to seal ends.
Deep fry in oil at 190ºc for 30-45 seconds until lightly golden (the roll should be hot on the outside but still very rare in the centre).
Drain on kitchen paper.
Trim the ends from four of the rolls to expose the rare centre.
Serve three rolls per person,one of which is cut.
Serve the dipping sauce on the side and garnish with coriander sprigs.
Bring lemon juice, vinegar, soy, mirin and lemon zest to a boil.
Remove from the heat, cool and refrigerate
Strain out zest before use.
Stir in the wasabi, chilli and coriander at the point of serving.