Crispy Chilli Salmon Rolls

Marinade:

Remove the zest from the limes and reserve for the spring roll filling, then squeeze the juice.
Mix the lime juice, soy sauce and sesame oil together. Add fish sauce and honey to taste.

Spring Rolls:
Pour 1/3 of the marinade over the fish and reserve the rest for later. Pour boiling water over the sliced red onion, reserve ½ for later. Keep spring roll pastry sheet under a damp tea towel to keep moist.

Place 1 sheet of pastry on the work surface, place a 50g portion of marinated salmon at the bottom of the sheet. Leave a 1cm border on each side. Top the fish with a few strips of red onion. Add a little chilli and ginger according to taste. Sprinkle over a little reserved lime zest and some toasted sesame seeds.

Using a small brush or your fingertip, brush a little water on the edges of the spring roll wrapper. Fold the two sides of the wrapper towards each other and slightly over the fish.  Fold the bottom of the wrapper up and over the fish and continue to roll to create a cigar shape. Seal well with a little more water.

Repeat with the remaining fish and pastry. Store spring rolls for up to 6 hours in the fridge.

Just before serving, deep fry in vegetable oil for 30 seconds to a minute or until golden brown and crunchy, remove with a slotted spoon and drain on kitchen towel, serve immediately.

Marinated Cucumber:
Thinly slice ½ cucumber and place in the reserved marinade.  Store in the fridge for up to 4 hours.

To Serve:
Serve the crispy salmon rolls with marinated cucumber, hoisin or sweet chilli sauce for dipping and garnished with the reserved red onion.