Instructions: Heat the peanut and sesame oils in a non-stick wok or frypan and add the minced garlic, shallots, chilli and minced ginger. Saute briefly until sizzling and aromatic then add the rice wine and soy sauce. Simmer until the mixture has reduced a little then raise the heat to high.

Add the julienned spring onions, carrot, capsicum, sliced bok choy, sliced snow peas and mushrooms and stir fry for one minute, tossing well to coat with the liquid.

Remove the pan from the heat and add the finely diced salmon and chopped coriander and mix thoroughly. Allow to cool, tipping the pan to allow excess liquid to drain away from the vegetables.

Separate the the spring roll wrappers and lay them on a work surface. Working with one wrapper at a time, place 1-2 tablespoons of the salmon mixture in the middle and towards the corner of one spring roll wrapper then lift that corner and enclose the salmon filling tightly. Roll a little to completely enclose the filling then fold the sides of the wrapper in before continuing to roll up the wrapper. Brush a little beaten egg on the last corner of the wrapper before sealing. Repeat with the remaining salmon filling and spring roll wrappers.

When ready to cook, heat the oil to 180 c. and deep fry the spring rolls until golden brown all over.

Drain well before serving.

To serve, mix the coriander leaves with the sweet chilli sauce and serve the hot spring rolls with a small bowl of dipping sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.