These are great to make ahead of time and get the kids involved in the construction! Chef Massimo Mele has treated us to his own chilli jam recipe here and recommends making an even bigger batch so you can store in the fridge for 1-2 weeks in an airtight container. Use it as a great spicy seafood topping or to mix through salads for a bit of an extra kick!
• Prep time: 30 minutes
• Cook time: 30 minutes
• Yield: Serves 20
• 600g Fresh Huon salmon fillet
• 170ml Rice vinegar
• 160g Sugar
• 50ml Light soy sauce
• 250g Shredded carrot
• 250g Shredded green cabbage
• 1 Cup Shredded iceberg lettuce
• 1 bunch Coriander
• ½ bunch Mint
• 20 x 20cm rice paper wrappers
• 1 tbsp Olive oil
• 2 Red onions - diced
• 3 Cloves garlic crushed
• 1 (Small) tin chopped tomato
• 10 Birds eye chillies - seeded & chopped
• 2 tbsp Coriander - stems chopped
• 100g Sugar
• 1-2 tbsp Fish sauce
• 1 Meyer lemon - juiced
- To make the chilli jam, heat oil in frying pan and sauté onion and garlic until soft. Add all remaining ingredients and cook gently for 30 minutes.
Finally blend till smooth and season.
- Bring the rice vinegar and sugar to the boil in a saucepan and stir until sugar is dissolved. Set aside and place in fridge overnight.
Cut the salmon into 6 to 7cm long strips 1cm wide.
- Place salmon, carrot, cabbage in a bowl and add liquid. Place in fridge for 30min. Stir every few minutes or so.
Strain and set the salmon aside and discard marinade.
- To make construct spring rolls, dip the rice paper in warm water until translucent. Lay on a clean work bench. Place a small amount lettuce on the rice paper along with carrot mix, piece of salmon and herbs. Roll up and if you like you can enclose the edges or just leave open. Repeat with remaining ingredients.
This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/fresh-huon-salmon-spring-rolls-with-chilli-jam/