Salmon & Egg Noodle Spring Rolls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 200 g smoked salmon, finely chopped
• 150 g egg noodles
• 2 spring onions, finely chopped
• 50 g snow peas, finely sliced
• 15 egg roll wraps, thawed
• peanut oil
• 2 lemons, juice of
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons pickled ginger, finely chopped

Recipe

• 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.