Trout Spring Rolls & Sweet Chilli Sauce

Trout Spring Rolls / Karen E Photography (p)

Jackie Cameron
Karen Edward’s photo of trout spring rolls with sweet-chilli sauce brings back memories of such a happy day. The weather was glorious, the laughs were uncontrollable and the entire team got stuck in to find all the fishing equipment that was available to use as props for the shoot.
— Jackie Cameron

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. Saute the onions and 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.
  6. Place 50gr of mixture in the center of the spring roll pastry and roll up folding in the 2 side corners as you go.
  7. 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.