Salmon & Egg Noodle Spring Rolls

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“Found this in the latest (Australian) BH&G mag....sound fantastic, I think I'll make them this weekend!”
READY IN:
20mins
YIELD:
15 spring rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine salmon, noodles, spring onions, ginger and snow peas in a bowl.
  2. Lay out 1 spring roll wrapper, place 2 tbsp of filling a little in from one corner.
  3. Fold the corner over the filling.
  4. Brush the other corners with a little cold water, fold in sides, roll up firmly and press to seal.
  5. Repeat using other wrappers and filling.
  6. Heat oil in saucepan over medium high heat until a piece of spring roll wrapper dropped into it sizzles.
  7. Deep-fry the rolls, 3-4 at a time, for 3-4 minutes or until golden brown.
  8. Drain and serve immediately with sauce.
  9. To make sauce: place lemon juice, soy sauce, sesame oil and ginger into a small bowl, and stir until well combined.

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