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Ingredients

  • 1 piece salmon fillet, boned and skinned
  • 80g Cheddar cheese
  • 100g baby spinach
  • 2 teaspoons soy sauce
  • A pinch of salt and pepper
  • 6 sheets of filo pastry

Lemon wedges for serving

  • Lemon wedges for serving

Cooking oil for deep-frying

  • Cooking oil for deep-frying

Method

  • STEP 1
    Season the salmon fillet with salt and pepper and slice into 6 sticks approximately 3 inches by 1/2 inch.
  • STEP 2
    Slice the Cheddar cheese into 6 sticks (same size as the salmon sticks).
  • STEP 3
    Add the spinach for a large pan of slightly salted boiling water, cook 15 seconds. Drain the spinach in a colander, cool down and squeeze out the excess water. Sprinkle the soy sauce on the spinach and mix well.
  • STEP 4
    Lay out one filo pastry sheet with a corner pointed toward you. Place a salmon stick, a Cheddar cheese stick and 1/6 of the spinach on the filo sheet.
  • STEP 5
    Roll up the filo sheet the corner facing you. When half way, fold left and right corners toward the center and continue to roll. Brush a little bit of water on the final corner to help seal the spring roll.
  • STEP 6
    Heat the oil to 170C/340F and deep-fry the spring rolls until golden brown. Drain on kitchen paper. Serve with the lemon wedges.
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