Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce

"I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once."
 
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photo by cyaos photo by cyaos
photo by cyaos
photo by cyaos photo by cyaos
photo by cyaos photo by cyaos
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

  • 680.38 g salmon fillets, boneless
  • 8-12 spring roll wrappers (or egg roll wrappers)
  • 59.14 ml garlic, minced
  • 59.14 ml fresh gingerroot, minced
  • 1 bunch fresh cilantro, chopped
  • 29.58 ml flour
  • FOR THE LIME CHILI MAYO

  • 236.59 ml mayonnaise (low fat is fine but no Miracle Whip)
  • 29.58 ml chili paste (Sambal Oelek or Sriracha sauce)
  • 1 lime, juice of
  • salt and pepper
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directions

  • Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
  • Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
  • Heat a deep-fryer filled with canola oil to approximately 350°F.
  • Make a paste with the flour and water.
  • Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
  • Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
  • Smear a small amount of the flour paste at the top right corner and seal the roll shut.
  • When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
  • Serve with the mayo in dipping cups.

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Reviews

  1. Am so glad you gave baking instructions. I made these for my grand children (minus the spicy sauce, just gave them a little 1000 island) I added a little jullienne carrots for good measure. My granddaughter, who is the world's pickyest eater, had three. I was so pleased. Thank you for sharing.
     
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RECIPE SUBMITTED BY

I live in southern Alberta and am a paralegal for a mid-sized firm - I am the tongue-sticker-outer in the picture, the other girl is my best friend and my sister. I love to cook and will only bake occasionally. I would rather cook a five course meal than bake a cake. We eat a lot of ethnic food in our house - especially as the area we live in has few good restaurants - most are chain stores. I had some severe health problems in the past and ended up losing my large intestine - as a result I try to eat healthy, non-processed foods that don't aggravate my condition. The only foods I really can't eat are shrimp and bean sprouts. My two biggest passions would be camping and reading. The best is when I can be doing both at the same time! My boyfriend and I have been together for seven years and we have two wonderful, spoiled cats named Stew and Hummer. A note on ratings: I believe that one of the most valuable features on this site is the ratings system. I rate dishes according to how I honestly felt about them. If I didn't like someone's dish I will give it a one or two star and explain why. I am not out to hurt anyone's feelings (and won't have mine hurt in return) but I don't think that rating a recipe high even when it has inherent flaws helps anyone else on the site. Just my take on things, you can take it or leave it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket">
 
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