-
Smoked salmon, goat's cheese and bacon spring rolls
- Prep time:
- 25 mins
- Cook time:
- 10 mins
- Serves:
- 4
Serve up Andrew Nutter's fusion version of a spring roll, flavoured here with smoked salmon, goat's cheese and bacon
Ingredients
- 200g Smoked salmon, trimmings, chopped
- 4 rashers Bacon
- 100g Potatoes, boiled, drained and crushed
- 1 finely sliced red Onions
- 8 Basil
- 100g Goats cheese, crumbled, ideally St George
- 1 pinch black pepper
- 8 large rice paper roll wrappers
- 1 Eggs, beaten
- 500ml vegetable oil, for deep-frying
To serve
- 1 jar chutney
- 1 Mango, peeled and finely diced
- 1 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- 1 tbsp chopped Chives
- 0.5 lemon juice
- 1 head curly endive
Method
1. Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.
2. Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.
3. Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.
4. Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.
5. Arrange the fritters, dressing and endive on a serving plate and serve at once.
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