Salmon Spring Rolls with Sriracha Mayo

Salmon Spring Rolls with Sriracha Mayo

½ kilo salmon, grilled with salt and pepper, and flaked (or use leftover salmon)

½ cup finely chopped onions

½ cup finely chopped celery

½ cup finely chopped carrots

1 teaspoon finely chopped garlic

½ teaspoon finely chopped ginger

A few drops of Japanese chili oil

Salt and pepper to taste

Spring roll wrappers (I used the small size)

1. Sauté onions, celery, carrots, garlic, and ginger until soft.
2. Stir in salmon, chili oil, salt, and pepper to taste and sauté just until the flavors blend and everything is mixed together well.
3. Place the mixture in a bowl and chill.
4. To assemble the spring rolls: Lay the wrapper on your work surface with one corner pointing toward you. Place one tablespoon of filling in this corner, and roll away from you, tucking in the filling tight. After one rotation, fold in the sides, and finish rolling. Seal the end with a finger dipped in water or an egg wash.
5. Heat about two inches of oil in a small deep pan over high heat until smoking (about 350F if you have a thermometer). Gently slide in a few pieces of spring rolls, seam side down. Don’t overcrowd the pan. Fry until golden brown all over. Remove from pan and drain on a wire rack.
6. To make sriracha mayonnaise: Mix mayonnaise, sriracha, a little honey, a little lemon juice to taste.