SALMON AND MANGO EGG ROLLS
Preparation time 20 mins Cooking time 20 mins Serves 4
Cooking oil spray, to grease 6 free-range eggs
1 tsp fine salt
2 x 180g boneless salmon fillets Sea-salt flakes and freshly ground
black pepper, to season
1 Tbsp sesame oil
75g dried rice vermicelli noodles 1 ripe mango, peeled and sliced 1 Lebanese cucumber, seeded
and cut into batons
4 green shallots, finely sliced 1 long red chilli, seeded and
cut into fine strips
1 bunch mint leaves
1 bunch Thai basil leaves
2 Tbsp sweet chilli sauce
1 Tbsp light soy sauce
2 tsp fish sauce
Juice of 2 limes
Snow pea salad and micro
herbs, to serve STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a small oven tray. Put eggs and salt in a jug and puree with a stick blender. Cover and set aside for 20 minutes. Arrange salmon pieces on prepared tray, season, drizzle with sesame oil, then bake for 12-15 minutes, until medium. Set aside to cool.
STEP 2 Put noodles in a bowl, cover with boiling water and stand for 5 minutes. Drain well and transfer to a large bowl. Add mango, cucumber, shallots, chilli and herbs, then toss to combine. Flake salmon and fold in. Put the sauces and lime juice in small jug, stir to combine, then pour over salmon mixture.
STEP 3 Grease a crepe pan with cooking oil spray, then set over medium heat. Strain egg mixture through a fine sieve set over a large jug. Pour some mixture into pan, swirling pan to create a thin circle, cook for 1 minute, then tip onto baking paper and allow to cool. Repeat with remaining egg mixture to make 8 crepes. STEP 4 Place an egg crepe on the chopping board and top with a generous spoon of the salmon mixture. Fold in the edges and roll up. Repeat with remaining crepes and filling, then serve with snow pea salad and micro herbs.
Salmon and mango egg rolls