Salmon & avocado spring rolls

Ingredients

• - Ingredient A -
• 240g salmon - cut into 1cm cubes
• 1 avocado - cut into 1cm cube
• 1 tomato - cut into 1cm cube
• 1 Camembert cheese - cut into 1cm cube
• - Ingredient B -
• 2 garlic cloves - finely chopped
• 1/2 tsp fine salt
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 scallion - finely chopped

For the glue
• 2 tbsp flour
• 3 tbsp water
• 1 packet of spring roll wrap (50 papers) - used 12.5cm x 12.5cm

Instructions

• 1. In a medium bowl, add all the ingredient A and add B for the seasoning. Mix well to combine evenly. Make the glue: In a small cup, add flour and water (for the glue) and mix well. Set aside.
• 2. Place the filling mixture near the top edge of the spring roll wrapper and roll them up tightly. Dab a little glue mixture along the edges to seal. Repeat until you finish the filling mixture.
• 3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot - stick a bamboo chopstick in, if the bubbles appear, it's hot enough. Place the rolls gently in the oil and cook both side, turning occasionally, until nicely golden evenly. Transfer them to a plate lined with paper towels to drain excess oil.
• Repeat with remaining spring rolls.

https://atelierlalune.com/2017/11/salmon-avocado-spring-rolls/

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