Yummy - here's our recipe of the month

Firecracker Salmon Rolls with Sambal Dipping Sauce

Sambal Dipping Sauce

  • Sambal Hot Sauce, 4 oz.
  • Mirin Sweet Cooking Rice Wine, 3 oz.
  • Ginger, Minced, 1 oz.
  • Garlic, Minced, 1 oz.
  • Scallion, 1 bunch
  • Salt & Pepper, to taste
  • Sesame Oil, 1 teaspoon

Heat a saucepan over medium heat. Add sesame oil, ginger, garlic, and scallion and sweat the mixture for one minute. Add sambal paste and cook for one minute. Deglaze with mirin wine and bring to a boil. Simmer for ten minutes and adjust seasoning. Do not strain the sauce. Cool until needed.

Firecracker Salmon Rolls

  • Fresh Salmon, 3 oz.
  • Fresh Spinach, 3 oz.
  • Asian Vegetable Mix, 3 oz.
  • White sugar, 1/2 oz.
  • Garlic, 1/2 oz.
  • Soy Sauce, 3 oz.
  • Sesame oil, 1/2 teaspoon
  • Spring Roll Wrapper, (3) 6x6 wrappers

Cook asian vegetables with sesame oil, garlic, soy sauce, and sugar, stirring until browned. Add salt & pepper to taste. Take the 6x6 wrappers and coat the edges with egg wash. Place 1 oz. of fresh salmon, 1 oz. of spinach, and 1 oz. of the asian vegetable mix in the middle of each wrapper. Roll and tie edges of each with scallion to make them look like firecrackers. Deep fry in vegetable oil at 350 degrees until golden brown. Serve with Sambal Dipping Sauce.