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

  1. 1

    To make the chilli jam, heat oil in frying pan and sauté onion and garlic until soft.
    Add all remaining ingredients and cook gently for 30 minutes.
    Finally blend till smooth and season.

  2. 2

    Bring the rice vinegar and sugar to the boil in a saucepan and stir until sugar is dissolved.
    Set aside and place in fridge overnight.
    Cut the salmon into 6 to 7cm long strips 1cm wide.

  3. 3

    Place salmon, carrot, cabbage in a bowl and add liquid.
    Place in fridge for 30min. Stir every few minutes or so.
    Strain and set the salmon aside and discard marinade.

  4. 4

    To make construct spring rolls, dip the rice paper in warm water until translucent. Lay on a clean work bench. Place a small amount lettuce on the rice paper along with carrot mix, piece of salmon and herbs. Roll up and if you like you can enclose the edges or just leave open. Repeat with remaining ingredients.

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