Smoked Trout & Basil Spring Rolls

You will need:

• 20 20cm x 20cm spring roll wrappers

• 500gm smoked trout flesh

• 500gm Zucchini cut into thin strips

• 200gm Onion thinly sliced

• 15 Basil leaves shredded

 

1. Fry onion gently in a little olive oil till soft but not coloured.

2. Increase heat and add zucchini to the pan, cook until 
   zucchini is just wilted.

3. Tip into a colander to drain and cool.

4. When cool add trout and basil, season with a little 
   white pepper.

5. Make spring rolls according to the directions on the packet, then deep fry till crisp and golden. 

6. Serve hot with aioli.

 

By Dale Prentice