Chili Salmon Spring Rolls With Oyster Sauce Recipe
Ingredients
1 1/4 pounds smoked salmon, skin removed, cut into 1/4 inch dice
1 1/2 teaspoons ground chili paste or chili flakes
2 tablespoons chopped fresh cilantro
3/4 cup fresh bean sprouts
1 cup chopped fresh spinach
1 teaspoon minced fresh ginger
1/4 cup sweet soy sauce
Twelve 6 x 6-inch spring roll wrappers
Egg whites for sealing
Vegetable oil for deep frying
Fresh or pickled radishes, cut into thin slices, for garnish
Chopped green onions or cilantro leaves, for garnish
Purchased oyster sauce or plum sauce
Directions
In a large mixing bowl, combine the diced salmon, chili paste or flakes, cilantro, bean sprouts, spinach, ginger, and soy sauce.
Mix well, making sure all ingredients are combined thoroughly and the mixture is moist.
Set aside.
Lay one spring roll wrapper on a work surface with a point facing up and stretch the edges slightly to remove wrinkles.
Spoon V12 of the salmon filling on the upper third of the wrapper, evenlv distributing it.
Fold over the top point and both sides of the spring roll wrapper.
Starting from the top edge, roll the spring roll into a cylinder, pressing down slightlv to keep the roll firm.
Brush the edges with beaten egg whites to seal.
Repeat the filling and rolling process with the remaining salmon mixture and spring roll wrappers.
Pour about 1 inch of vegetable oil into a deep, medium-size skillet.
Heat the oil until it reaches 375°F.
Fry the spring rolls in the hot oil, 1 to 2 minutes, turning with tongs until each side is crisp and golden.
Mix well, making sure all ingredients are combined thoroughly and the mixture is moist.
Set aside.
Lay one spring roll wrapper on a work surface with a point facing up and stretch the edges slightly to remove wrinkles.
Spoon V12 of the salmon filling on the upper third of the wrapper, evenlv distributing it.
Fold over the top point and both sides of the spring roll wrapper.
Starting from the top edge, roll the spring roll into a cylinder, pressing down slightlv to keep the roll firm.
Brush the edges with beaten egg whites to seal.
Repeat the filling and rolling process with the remaining salmon mixture and spring roll wrappers.
Pour about 1 inch of vegetable oil into a deep, medium-size skillet.
Heat the oil until it reaches 375°F.
Fry the spring rolls in the hot oil, 1 to 2 minutes, turning with tongs until each side is crisp and golden.
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