Smoked Salmon and Cream Cheese Spring Rolls

Name: Smoked Salmon and Cream Cheese Spring Rolls
Yield: 10
Ingredients: 150.0g Cream cheese; 40.0g Wholegrain mustard; 50.0ml KNORR Hollandaise Sauce Gluten Free 1L; 5.0g Dill, chopped; 2.0x Eggs; 300.0g Smoked salmon; 10.0x Spring roll wrappers

Smoked Salmon and Cream Cheese Spring Rolls – Recipe

Spring rolls are incredibly versatile and lend themselves to experimentation. Try a classic flavour combo like this smoked salmon and cream cheese filling for an unexpected yet delicious starter option.

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What you need

Cream cheese 150.0 g
Wholegrain mustard 40.0 g
KNORR Hollandaise Sauce Gluten Free 1L 50.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Dill, chopped 5.0 g
Eggs 2.0 x
Smoked salmon 300.0 g
Spring roll wrappers 10.0 x

Aged Care

Australian

Starters

Seafood

Aged Care Finger Food

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
To Assemble and Cook
- Combine the cream cheese, wholegrain mustard, KNORR Hollandaise Sauce, and chopped dill.
- Beat the eggs. Separate the spring roll wrappers.
- Lay the wrappers flat and brush with egg.
- Place the smoked salmon diagonally across the middle of each wrapper.
- Spread the cream cheese mixture on top.
- Fold in the corners of each wrapper, then roll up to form a spring roll.
- Deep fry at 180°C until golden and crispy. Drain.
- Serve with lime wedges.