CRISPY SALMON SPRING ROLLS
- 100g Tassal Tasmanian Fresh Salmon, skin-off
- 1 egg
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 bunch of chives, finely chopped
- 2 Tbsp Olive oil
- Salt and pepper, to taste
- 6 sheets of spring roll pastry
- 100ml of Sweet chilli sauce, to serve
- 1 bunch of coriander, picked, to serve
- Pre heat oven at 180 degrees. Dice salmon, and in a mixing bowl whisk egg and combine, Salmon, onion, carrot & chives and season to taste.
- Wet the opposite end of the pastry from the mix and roll over the pastry to just cover the mix and fold in edges. Continue to roll the pastry around the mix towards the wet end making sure it is tight.
- Brush spring rolls with olive oil and place into the oven for 10-15mins or until cooked. Serve salmon spring rolls with sweet chilli sauce and coriander and enjoy!
The types of fat we eat have been linked to the way we feel for many years and now we know that it is the long chain polyunsaturated fatty acids; DHA and EPA, naturally found in salmon, which studies have shown play a key role in facilitating cellular communication and enhancing brain function. Not only is DHA a major structural component of the brain but Omega-3 fats have also been shown to be involved in the growth of new brain cells. Studies have also shown that individuals who consume oily fish regularly have less cognitive delay as they get older. This means that for a Super Happy, healthy brain, getting the whole family hooked on Omega-3 packed salmon is a no brainer.