Salmon & Egg Noodle Spring Rolls Recipe

Name: Salmon & Egg Noodle Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g smoked salmon, finely chopped; 150 g egg noodles; 2 spring onions, finely chopped; 50 g snow peas, finely sliced; 15 egg roll wraps, thawed; peanut oil; 2 lemons, juice of; 2 tablespoons soy sauce; 2 teaspoons sesame oil; 2 tablespoons pickled ginger, finely chopped

Servings: persons

200 g smoked salmon, finely chopped
150 g egg noodles
2 spring onions, finely chopped
50 g snow peas, finely sliced
15 egg roll wraps, thawed
peanut oil
2 lemons, juice of
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons pickled ginger, finely chopped

1
Combine salmon, noodles, spring onions, ginger and snow peas in a bowl.
2
Lay out 1 spring roll wrapper, place 2 tbsp of filling a little in from one corner.
3
Fold the corner over the filling.
4
Brush the other corners with a little cold water, fold in sides, roll up firmly and press to seal.
5
Repeat using other wrappers and filling.
6
Heat oil in saucepan over medium high heat until a piece of spring roll wrapper dropped into it sizzles.
7
Deep-fry the rolls, 3-4 at a time, for 3-4 minutes or until golden brown.
8
Drain and serve immediately with sauce.
9
To make sauce: place lemon juice, soy sauce, sesame oil and ginger into a small bowl, and stir until well combined.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g smoked salmon, finely chopped, 150 g egg noodles, 2 spring onions, finely chopped, 50 g snow peas, finely sliced, and more.

Yes, Salmon & Egg Noodle Spring Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon & Egg Noodle Spring Rolls

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