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Smoked Salmon and Cream Cheese Spring Rolls

You can pretty much stick anything in spring rolls. Try filling them with a classic combo like smoked salmon and cream cheese, then fry like you are a fryer king!

Smoked Salmon and Cream Cheese Spring Rolls – Recipe

Method

Cream Cheese 150 g
COLMAN'S Wholegrain Mustard 2.2 kg/2.25 L jar 40 g

COLMAN'S Wholegrain Mustard 2.2 kg/2.25 L jar

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KNORR Garde d'Or Hollandaise Sauce 1 L 50 ml
KNORR Garde d'Or Hollandaise Sauce 1 L
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Dill, chopped 5 g
Eggs 2 x
Smoked salmon 300 g
Spring roll wrappers 10 x

Method
- Combine cream cheese, COLMAN'S 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.