Courtesy Of: Golden Door Health Retreat, Australia
These delicious spring rolls contain omega-3 essential fatty acids and they are also a pleasure to eat and simple to make. Perfect for lunch or serve them as an entree at your next dinner party.
Ingredients
20spring roll wrappers
1headchinese cabbage(finely shredded)
1-1/2lbsSmoked Trout or Smoked Salmon, cut to strips(or use fresh, uncooked seafood)
4tablespoonspickled ginger
1lbasparagus spears(choose young, thin and delicate spears -- not the heavy woody variety) (trimmed and slivered)
½bunchfresh cilantro(chopped)
1egg white(lightly beaten)
Instructions
Pre-heat the oven to 200°C (400°F/Gas 6).
Place the spring roll wrappers on a dry work surface. Put some shredded cabbage on the bottom corner of each wrapper and arrange the fish, ginger, asparagus and coriander over the cabbage.
Start rolling the wrapper from the bottom corner over the filling and continue rolling until you are halfway up. Fold in the left and right hand sides to enclose the filling and then roll up to the top.
Put the rolls on a baking tray and lightly brush with egg white. If using Smoked Seafood, bake for about 8 minutes to warm. If using fresh, uncooked seafood, bake for about 15 minutes so that the thin strips of seafood cook thoroughly.
Spa Index Kitchen Notes
We preferred the version with smoked seafood, as using the fresh fish made more liquid than we wanted, and made a "wetter" appetizer. Don't cook too long, as the smoked fish is already cooked.Optional: If you've got the time and inclination, you can skip the egg roll wrappers and use rice paper wrappers, soaked in water, instead, and skip the baking process entirely.
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