Ingredients

• 18 SPRING ROLLS
• 1 and 1/2 tins of smoked salmon
• 18 round rice pancakes
• 1 courgette
• 2 carrots
• 1/2 leek
• 1/2 red cabbage (around 300 g)
• 100 g of mung bean sprouts
• 30 g of fresh ginger
• Fresh coriander and parsley
• 1 tablespoon of soy sauce
• Extra virgin olive oil (or peanut oil), salt,
• and black pepper to taste
• Peanut oil, for frying

Preparation

1. 1

   Prepare the vegetables: finely slice the cabbage, and cut the carrots, leek, and courgettes into sticks around 4 cm long. Heat two tablespoons of extra virgin olive oil in a wok and stir-fry the salt, black pepper, and grated ginger.

2. 2

   Add the vegetables and the soy sauce and stir-fry until the vegetables are cooked but still crunchy. Transfer the vegetables into a bowl, add the bean sprouts and herbs, and mix together.

3. 3

   Prepare the rolls: place one rice pancake on a slightly damp cloth and fill with the vegetables and pieces of salmon*. Wrap each pancake to form a roll (wet your hands slightly to help seal the roll).

4. 4

   Add plenty of peanut oil to the wok and heat it to 180°C / 350°F. Reduce the heat and fry the spring rolls, a few at a time, turning them from occasionally. When ready, remove them from the oil and place them on a sheet of kitchen roll to absorb the excess oil.

5. 5

   Serve the spring rolls with soy sauce and garnish with flowers and sliced leek. * Avoid filling the pancakes too much, otherwise they will be difficult to close and may open when fried.