Ingredients
Method
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Cream Cheese 150 g
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Wholegrain mustard 40 g
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Dill, chopped 5 g
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Eggs 2 x
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Smoked salmon 300 g
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Spring roll wrappers 10 x
Preparation
-
Method
- Combine cream cheese, wholegrain mustard, KNORR Garde d’Or Hollandaise Sauce and dill.
- Beat eggs and separate spring roll wrappers.
- Lay the wrappers flat, brush with egg and place smoked salmon diagonally across the middle. Spread the cream cheese mixture on top.
- Fold the corners of each wrapper in then roll up to form a spring roll.
- Deep fry at 180 degree Celsius until golden. Drain and serve with lime wedges.
