Ocean trout spring rolls with ginger and coriander

• Makes 20

• Preparation time:

• Cooking time:

Ingredients

1 packet spring roll pastry, approximately 20 sheets
1 chinese cabbage, finely shredded
750 grms ocean tout fillet, slice into approximately 9cm lengths, 2 cm wide
50 grms pickled ginger
2 bunches fresh asparagus, cut into 9 cm lengths
1/2 bunch fresh coriander (chopped)
1 egg white for glaze

Method

Place one sheet of spring roll pastry on a dry flat surface. Place shredded chinese cabbage on bottom corner of pastry sheet. Place fish, asparagus, coriander, pickled ginger in corner of pastry sheet making sure cabbage is under the filling. Fold pastry from bottom corner over filling and continue rolling until halfway up pastry sheet. Then fold left side of pastry over, then right side of pastry over. Continue rolling until pastry is finished and the roll is sealed.

Place spring rolls on a baking tray and lightly brush with egg white. Bake in a 200 C preheated oven for approximately 15 minutes with the fan on.

Notes

Variation: 750 grms of fresh organic chicken breast cut in to 9cm length x 2cm wide. Can also substitute trout with chicken.