Salmon Spring Rolls with Sweet Plum Dipping Sauce

By Anita Stewart

The Asian influence is clear in this fabulous British Columbian recipe. When I can’t obtain sockeye, I substitute another lean salmon, coho.

Yield: 10 to 12 spring rolls

Spring Rolls:
3 Tbsp (45 mL) drained capers
1/2 red onion, chopped
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) mayonnaise
1/4 cup (60 mL) chopped fresh dill
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground white pepper
1 fresh sockeye or coho salmon fillet (1 lb/500 g), skinned
10 to 12 spring roll wrappers
1 egg
1 Tbsp (15 mL) water
Canola oil, for frying

Sweet Plum Dipping Sauce:
half jalapeño pepper, seeded & coarsely chopped
2 large cloves garlic
2 Tbsp (30 mL) chopped fresh ginger
2 Tbsp (30 mL) dry mustard
3 Tbsp (45 mL) apple cider vinegar
1 1/2 Tbsp (25 mL) soy sauce
2 cups (500 mL) plum jam
1/3 cup (75 mL) apple cider or apple juice

In a food processor, combine capers, onion, lemon juice, mayonnaise, dill, salt and pepper. Process until finely ground. Chop salmon and add to the spice mixture. Pulse on and off to grind the salmon coarsely.

Lay spring roll wrappers on flat surface. Whisk together egg and water; brush over the edges of the wrappers. Place a spoonful of filling in the centre of each and roll up. Heat oil in 350F (180C) fryer; deep-fry spring rolls in batches until golden brown, 4 to 6 minutes. Drain on paper towels. Serve hot.

For the dipping sauce: in a food processor purée jalapeño, garlic, ginger, mustard, vinegar and soy sauce.

In a heavy saucepan, combine plum jam and apple juice; bring to a boil over medium heat. Stir in purée. Simmer for 3 minutes. Let cool.

To read the review for Canada, please click here

Anita Stewart’s Canada (c) 2008 by Anita Stewart. All rights reserved Published by HarperCollins Publishers Ltd.