Smoked Trout & Basil Spring Rolls
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Ingredients
20 20cm x 20cm spring roll wrappers
500gm smoked trout flesh
500gm Zucchini cut into thin strips
200gm Onion thinly sliced
15 Basil leaves shredded
Method
Fry onion gently in a little olive oil till soft but not coloured. Increase heat and add zucchini to the pan, cook until zucchini is just wilted. Tip into a colander to drain and cool. When cool add trout and basil, season with a little white pepper. Make spring rolls according to the directions on the packet, then deep fry till crisp and golden. Serve hot with aioli.
By Dale Prentice
