Recipe: salmon and monkfish spring rolls

Ingredients
100g of salmon
100g of monkfish
One teaspoon chopped fresh coriander
A few leaves of torn basil
One teaspoon dark soy sauce
One teaspoon Thai fish Sauce
Three spring roll wrappers
One tablespoon of plain flour mixed with a little water to make a paste

For the dressing
75ml light soy sauce
One clove of garlic chopped
One spring onion, finely chopped
One teaspoon finely chopped red onion
A couple of handfuls of mixed leaves

Method
Place the salmon and the monkfish in a blender with the coriander, basil, dark soy sauce and the Thai fish sauce, and pulse until roughly chopped

Spoon one-third of the mixture onto one of the spring roll wrappers. Fold the top over, then the two sides to make ends, followed by folding the bottom up to make a complete roll. A few minutes before cooking the spring rolls, seal the edge with a little flour-and-water paste.

In a small saucepan, bring the light soy sauce to the boil. Add the garlic, spring onion and red onion, remove from the heat and allow to cool.

To cook the spring rolls, deep fry until golden or brush with a little oil and bake in a hot oven at 220c for ten to fifteen minutes

Chop each spring roll into two and place three halves on leaves piled on the centre of the serving plates. Serve with the dressing in a small bowl for dipping.