Salmon and Mushroom Spring Rolls
Salmon and Mushroom Spring Rolls



  • 300ml veg oil
  • 2 tbsp olive oil
  • 100g chopped mixed mushrooms
  • 100g cooked salmon, cubed
  • Salt and pepper
  • 4 sheets ready-made filo pastry
  • 50ml melted butter
  • Heat the veg oil in a deep saucepan until sizzling temperature is achieved. Meanwhile, heat the olive oil in a frying pan and fry the mushrooms and salmon for about 7 mins. Season well, and leave to cool slightly.
  • Brush a filo sheet with the butter, then lay another sheet on top and brush again. Repeat with the other 2 sheets. Place the salmon mixture in the middle of the filo, fold the sides, and roll up as a spring roll. Carefully deep fry in the veg oil for 4 mins, turning occasionally. When golden and crisp, drain on kitchen paper and serve with salads.
30 mins
1 serving

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