Trout spring rolls and sweet chili sauc

Courtesy Chef Jackie Cameron

*Makes 10


  • 10 gr butter
  • 20 ml sunflower oil
  • 15 ml sesame oil
  • 160 gr onion, sliced
  • 14o gr red and/or yellow peppers, sliced
  • 8 gr fresh ginger, grated
  • 3 cloves (15gr) fresh garlic, grated
  • 20 ml black or white sesame seeds
  • 265 gr cooked trout, flaked
  • 40 ml Kikkoman soy sauce
  • 40 ml freshly squeezed Lemon Juice
  • 10 sheets spring roll pastry
  • 40 ml cake flour
  • 60 ml water


Preparation of sweet chilli sauce(150ml)
  • 250 ml white wine vinegar
  • 250 ml water
  • 250 ml white sugar
  • 10 gr red chillies, seeds removed and thinly sliced
  • 14 gr garlic, grated
  • 30 gr ginger, grated


  • Heat a pan, add the butter, sunflower and sesame oil. Sauté the onions add peppers until cooked, add the ginger, garlic and sesame seeds.
  • Add the cooked trout, soy and lemon juice. Cooked for a few minutes just to bring it all together and to reduce the soy sauce and lemon juice slightly.
  • Make the slurry, mixing the flour and water together.
  • Allow the mixture to slightly cool, and then roll the spring rolls. Put the spring roll pastry on a surface with a corner facing you.
  • Place the flour paste along the edges of the opposite 2 sides. Place 50gr of mixture in the centre of the spring roll pastry and roll up folding in the 2 side corners as you go.
  • Deep fry just before serving.

Sweet Chilli Sauce
  • Heat the vinegar, water and sugar together in a saucepan.
  • Stirring all the time until all sugar crystals are dissolved.
  • Add the chillies, garlic and ginger, and reduce until a syrup consistency is reached.
  • Serve chilled. Garnish with fresh coriander.