Fresh Huon Salmon Spring Rolls with Chilli Jam

These are great to make ahead of time and get the kids involved in the construction! Chef Massimo Mele has treated us to his own chilli jam recipe here and recommends making an even bigger batch so you can store in the fridge for 1-2 weeks in an airtight container. Use it as a great spicy seafood topping or to mix through salads for a bit of an extra kick!

Fresh Huon Salmon Spring Rolls with Chilli Jam
Preparation:
30 Minutes
Cooking:
30 Minutes
Serves:
20

  • 600g Fresh Huon salmon fillet
  • 170ml Rice vinegar
  • 160g Sugar
  • 50ml Light soy sauce
  • 250g Shredded carrot
  • 250g Shredded green cabbage
  • 1 Cup Shredded iceberg lettuce
  • 1 bunch Coriander
  • ½ bunch Mint
  • 20 x 20cm rice paper wrappers
  • 1 tbsp Olive oil
  • 2 Red onions - diced
  • 3 Cloves garlic crushed
  • 1 (Small) tin chopped tomato
  • 10 Birds eye chillies - seeded & chopped
  • 2 tbsp Coriander - stems chopped
  • 100g Sugar
  • 1-2 tbsp Fish sauce
  • 1 Meyer lemon - juiced

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