Trout Spring Rolls & Sweet Chilli Sauce

Trout Spring Rolls

Makes: 10


  • 10gr Butter
  • 20ml Sunflower Oil
  • 15ml Sesame Oil
  • 160gr Onion, sliced
  • 140gr Red and/or Yellow Peppers, sliced
  • 8gr Fresh Ginger, grated
  • 3 cloves (15gr) Fresh Garlic, grated
  • 20ml Black or White Sesame Seeds
  • 265gr Cooked Trout, flaked
  • 40ml Kikkoman Soy Sauce
  • 40ml freshly squeezed Lemon Juice
  • 10 sheets Spring Roll Pastry

Slurry / Flour Paste

  • 40ml Cake Flour
  • 60ml Water


  1. Heat a pan, add the butter, sunflower and sesame oil. Sauté the onions ad peppers until cooked, add the ginger, garlic and sesame seeds.
  2. Add the cooked trout, soy and lemon juice.
  3. Cooked for a few minutes just to bring it all together and to reduce the soy sauce and lemon juice slightly.
  4. Make the slurry, mixing the flour and water together.
  5. Allow the mixture to slightly cool, and then roll the spring rolls. Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place 50gr of mixture in the centre of the spring roll pastry and roll up folding in the 2 side corners as you go
  6. Deep fry just before serving.

Sweet Chilli Sauce

Yields: About 150ml


  • 250ml White Wine Vinegar
  • 250ml Water
  • 250ml White Sugar
  • 10gr Red Chillies, seeds removed and thinly sliced
  • 14gr Garlic, grated
  • 30gr Ginger, grated


  1. Heat the vinegar, water and sugar together in a saucepan. Stirring all the time until all sugar crystals are dissolved.
  2. Add the chillies, garlic and ginger, and reduce until a syrup consistency is reached.
  3. Serve chilled.