Sydney Seafood School :: Mini Seafood Spring Rolls with Plum Sauce
Homemade plum sauce lifts these spring rolls out of the everyday… but if you don’t have time to make your own, feel free to use a commercial plum sauce, or sweet chilli sauce – we won’t tell...
Ingredients
- 500g Bigeye Ocean Perch fillets, skin off, bones removed, chopped
- 500g green Prawns, peeled and deveined
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt flakes, to taste
- 8 shiitake, finely chopped (see notes)
- 4 green onions, finely chopped
- 200g bean sprouts
- 1 packet small spring roll wrappers
- Vegetable oil, for deep-frying
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