Makes 20 spring rolls
Prep time: 45 mins
Cooking time: 10 mins
Ingredients:
1kg boneless, skinless Australian barramundi filets diced into 1cm cubes
180g Japanese mayonnaise or good quality whole egg mayonnaise
120g dill pickles roughly chopped
40g pickled capers roughly chopped
15g fresh dill finely chopped
25g fresh parsley finely chopped
50g eschalot finely chopped
Zest and juice of half a lemon
Salt and pepper to taste
5 slices of American burger cheese cut into small squares 1cm
20 spring roll wrappers
Baby cos lettuce leaves for wrapping
1 egg whisked for sealing the spring rolls
Vegetable oil for frying
Method:
- In a bowl mix barramundi, mayonnaise, pickles, capers, herbs, escallots, lemon juice and zest. Mix thoroughly with a large spoon until well combined. Season to taste with salt and pepper. It should be creamy, a little tart from the pickles and lemon and tasty from the seasoning.
- Make the spring rolls by putting a heaped tablespoon of the mixture just below the center of the wrapper (which is laid on the bench in a diamond shape)..carefully roll and tighten the mixture up to half way, then fold in either side, then continue to roll up until you a left with a little tip. Brush tip with egg wash mixture and seal. Continue till all the spring rolls are made.
- Store spring rolls on a single layer on a tray uncovered (covering them will make them sweat and go soggy) in the fridge until ready to fry
- Heat a deep pot of vegetable oil to 160 degrees celsius. Once up to heat, carefully fry the spring rolls in batches. Depending on the size of the pot or fryer, you don’t want to overcrowd as it will drop the temperature of the oil. Ideally frying 4 -5 spring rolls at a time is best. They will take approximately 5 minutes to cook though and get golden brown.
- Drain the spring rolls on absorbent paper, serve with lettuce cups on the side if you desire to wrap them and a couple of fresh lemon wedges. They do not need a dipping sauce as the sauce is already mixed inside the spring roll. Enjoy
