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Ocean Trout Spring Rolls with Ginger and Coriander

These delicious spring rolls contain omega-3 essential fatty acids and they are also a pleasure to eat and simple to make.

Perfect for lunch or serve them as an entree at your next dinner party.

Makes 20

20 spring roll wrappers
1 chinese cabbage, finely shredded
750 g Huon Ocean Trout or Salmon fillet, cut into strips
50 g pickled ginger
350 g asparagus, cut in half
1/2 bunch fresh coriander (cilantro) chopped
1 egg white, lightly beaten

Pre-heat the oven to 200°C (400°F/Gas 6). Place the spring roll wrappers on a dry work surface. Put some shredded cabbage on the bottom corner of each wrapper and arrange the fish, ginger, asparagus and coriander over the cabbage.
Start rolling the wrapper from the bottom corner over the filling and continue rolling until you are halfway up. Fold in the left and right hand sides to enclose the filling and then roll up to the top.
Put the rolls on a baking tray and lightly brush with egg white.Bake for about 15 mintues.

Nutrition per roll: Energy 371 kj (89 Cals); Protein: 10 g; Total Fat: 2 g; Carbohydrate: 8 g; Fibre: 1 g; Sodium: 72 mg.


About Huon Aquaculture Group
One hundred percent privately owned, the Huon Aquaculture Group produces over 15,000 tonnes of fresh salmon per year and is recognised globally as being the premium producer of fresh and smoked salmon products. 

Huon prides itself on producing the world’s most love salmon. “Our commitment is to always strive to do our best, produce the best, in the best place in the world”. Fore more information click here 

Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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