Spring rolls "pouches" with salmon and vegetables

Ingredients for 2 servings:

• 4 sheets of dough, Chinese spring roll dough
• 100 g salmon fillet(s)
• 2 large carrots
• 5 spring onions
• 6 mushrooms, white
• 1 tbsp Soy sauce, Indonesian
• 1 liter of oil (sunflower oil) for frying
• 200 ml coconut milk
• 2 tbsp chili sauce, sweet and spicy
• 2 tbsp soy sauce
• 1 tsp lemongrass (powder)
• ½ lime(s) (juice only)
• 1 some pepper
• 1 some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

the spring roll simply given a different shape

Finely dice the salmon and mushrooms, slice the spring onions into rings, and slice the peeled carrots into thin sticks. Mix everything together and add the Indonesian soy sauce. Cut the spring roll pastry sheets to size; I took about 1/3 of the length and width. Place the salmon and vegetable mixture on the pastry sheets, gather the corners together at the top, and twist them into pouches. Heat the oil in a pan, add the pouches to the hot oil with a slotted spoon, and fry until lightly golden brown. It’s important that the oil isn’t too cold, or the filling will cook before the pouches crisp up. Meanwhile, heat the coconut milk in a small pan and add the sweet and spicy sauce. Stir in the lemongrass powder and season with the soy sauce, the lime juice from half a lime, and a little salt and pepper (you won’t need much). Use the sauce to create a small mirror on the plate and place the pouches around the edge. If you’re new to deep-frying, the filling cooks quicker than you think, including the carrots! I was surprised myself at how quickly it all came together. I served this dish as an appetizer, but definitely don’t use more than two pouches per person, as they’re quite filling. With some rice and three pouches, it also makes a great main course.