Salmon & Egg Noodle Spring Rolls

• 200 g smoked salmon, finely chopped
• 150 g egg noodles
• 2 spring onions, finely chopped
• 50 g snow peas, finely sliced
• 15 egg roll wraps, thawed
• peanut oil
• 2 lemons, juice of
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons pickled ginger, finely chopped

1. Combine salmon, noodles, spring onions, ginger and snow peas in a bowl.
2. Lay out 1 spring roll wrapper, place 2 tbsp of filling a little in from one corner.
3. Fold the corner over the filling.
4. Brush the other corners with a little cold water, fold in sides, roll up firmly and press to seal.
5. Repeat using other wrappers and filling.
6. Heat oil in saucepan over medium high heat until a piece of spring roll wrapper dropped into it sizzles.
7. Deep-fry the rolls, 3-4 at a time, for 3-4 minutes or until golden brown.
8. Drain and serve immediately with sauce.
9. To make sauce: place lemon juice, soy sauce, sesame oil and ginger into a small bowl, and stir until well combined.

salmon, egg noodles, spring onions, snow peas, egg roll wraps, peanut oil, lemons, soy sauce, sesame oil, pickled ginger

Taken from www.food.com/recipe/salmon-egg-noodle-spring-rolls-40233 (may not work)