Smoked Salmon Spring Rolls with Mandarin Dipping Sauces

Smoked Salmon Spring Rolls with Mandarin Dipping Sauces




1/4 cup Thai fish sauce (nam pla)

1/2 cup lemon juice

1 cup chopped scallions

1 mandarin orange, peeled and chopped

2 teaspoons minced ginger root

1 tablespoon wasabi powder

2 tablespoons brown sugar

1 tablespoon toasted sesame seeds

2 tablespoons sesame oil


Put all ingredients into a jar with a lid and shake until well blended.  Spoon into small cups for dipping.



1 package (8 oz.) cream cheese, softened

2/3 cup hoisin sauce

1 tablespoon minced, fresh ginger root

1 tablespoon minced garlic

1 jalapeño pepper with seeds, minced

1/2 cup chopped fresh cilantro

1 cup chopped scallions

16 ounces (1 pound)   Alaska Smokehouse Smoked Salmon

16 spring roll wrappers

16 fresh asparagus tips, blanched for 1 minute in boiling water

1 egg beaten with 1/4 cup water for egg wash

Vegetable oil for frying

Using a medium size bowl, mix cream cheese and hoisin sauce until well blended. Stir in the ginger root, garlic, pepper, cilantro and scallions. Crumble the salmon and mix into the cheese mixture. Place the egg roll wrappers on a flat surface and divide the salmon mixture onto the wrappers, spreading evenly. Cut the asparagus tips 1-inch shorter than the egg rolls. Lay one tip on the bottom half of each egg roll, on top of the salmon mixture. Brush the edges of the egg roll with egg wash then fold the egg roll over the asparagus, fold over the sides and continue to roll egg roll up. Place seam side down on a flat surface while oil is heating.


Fill a deep fat fryer or heavy large pot 1/3 full of oil and heat to 350 degrees. Add half of the rolls and fry for about 5 minutes or until golden brown. Remove with a slotted spoon and fry remaining rolls. Drain on paper towels and serve with dipping sauce. May be served whole or cut in half. Serves 8.