Savor the mouthwatering combination of spicy and sweet salmon tastes in each bite of these Crispy Chilli Salmon Rolls. This delicious dish is the ideal appetizer for any get-together or special occasion. It will turn your dinner party into something truly special. Imagine tender salmon fillet marinated in a flavorful concoction of lime juice, honey, sesame oil, and soy sauce, creating a symphony of salty, sweet, and zesty flavors that entice your palate.
This simple and quick recipe makes ten servings in less than half an hour, making it perfect for last-minute get-togethers or a quick family snack. Cucumber that has been marinated is served with the rolls, giving a cool contrast to the rich flavors. For a full and gratifying flavor, enhance the experience by dipping each bite into hoisin or sweet chili sauce.
Cook Time: Under 30 Min. | Serves: 10 or more
Ingredients:
For The Spring Rolls:
- 16 pastry sheets for thawing spring rolls
- Cut an 800g salmon fillet into 16 equal fingers
- slender cut lengthwise the julienne ginger
- 2 lengthwise thin slices Chillies to serenade, deseeded
- 1/4 cup of sesame seeds, toasted
- One thinly sliced red onion
For the Marinade:
- 3 teaspoons of sesame oil
- 6 tablespoons soy sauce
- A couple tiny droplets of fish sauce
- Juice from four limes
- three to four teaspoons of honey
Cucumber Accompaniment:
- 1/2 large cucumber, peeled using peelers
Method:
Marinade:
- Peel the limes, reserve the zest for the spring roll filling, and squeeze out the liquid.
- Stir together sesame oil, soy sauce, and lime juice. To taste, add honey and fish sauce.
Spring Rolls:
- Keep the remaining marinade for later and pour 1/3 of it over the fish.
- Ladle the chopped red onion with hot water, saving aside 1/2 for later. To preserve moisture, place the sheets of spring roll pastry under a damp tea towel.
- Using a sheet of pastry, place a 50g portion of marinated salmon on the work surface, allowing 1cm around the edge on both sides.
- Garnish the fish with slices of ginger, chile, and red onion, depending on your preference.
- Over the filling, scatter the toasted sesame seeds and the saved lime zest.
- Moisten the pastry's edges with a little water, then fold it into a cigar shape and tightly seal it with more water.
- Continue this method with the leftover fish and pastry. Refrigerate spring rolls for up to 6 hours..
- Deep fried in vegetable oil for 30 to 1 minute, or until golden brown, just before serving. Remove, drain, and serve right away.
Marinated Cucumber:
- Cut 1/2 of a cucumber thinly, then add it to the marinade you set aside. Keep chilled for a maximum of four hours.
To Serve:
Present the crunchy salmon rolls with the marinated cucumber, with hoisin or sweet chili sauce available for dipping, and topped with the red onion that was set aside.