Made with canned salmon, these patties are delicious hot or cold. They have a little zip to them so they may appeal moreto adults, but they
- 2 Tbsp vegetable oil, plus extra for deep-frying -
- 6 scallions, cut into 2-inch (5-cm) pieces -
- 1 carrot, cut into thin batons -
- 1 squash, cut into thin batons -
- ½ red pepper, deseeded and thinly sliced -
- 4 oz (115 grams) bean sprouts, drained and rinsed -
- 4 oz (115 grams) sugar snap peas, rinsed and thinly sliced -
- 3 Tbsp soy sauce -
- 1 Tbsp teriyaki sauce -
- 8 store-bought spring roll wrappers -
Heat the oil in a large frying pan over a high flame. Add the scallions and stirfry for 30 seconds. Add the carrot, squash, and red pepper and stir-fry for 1 minute. Remove from heat and stir in the bean sprouts, snap peas, soy sauce, and teriyaki sauce. Taste and add more sauce if necessary.
Lay a spring roll wrapper on a work surface and spoon some of the vegetable mixture diagonally across the center. Roll one corner over the filling and flip the side of the wrapper over the top to enclose the filling. Continue to roll up, sealing with a little water. Repeat with the remaining wrappers and filling to make 8 spring rolls.
Heat the oil for deep-frying in a large frying pan to 350°F (180°C) — or until a cube of bread browns in 30 seconds. Add the spring rolls, in two batches, and cook until crisp and golden brown. Remove with a slotted spoon and drain on paper towel. Serve immediately.
For a beautiful presentation, serve it with soy sauce and pipe a swirl of creamy mashed potatoes garnished with strands of chive.
This recipe was featured in Mishpacha Magazine's Family First, December 2010.