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Vegetable spring rolls with wild seabass sashimi


  • For the spring rolls (to make 2)


  • 1.

    Slice the seabass very thinly and marinate in the juice of one lime some soy sauce, garlic, ginger and some sesame oil.

  • 2.

    Slice the vegetables for the spring roll finely, carrots, pak choi, peppers and spring onion. Then fry them lightly with the garlic and ginger, soy sauce and teriyaki.

  • 3.

    Take a sheet of spring roll pastry and place the vegetable filling in the centre, fold the ends and hold, tightly roll.  Seal the edge with a paste of cornflour and water, fry until golden brown.

  • 4.

    Slice the spring roll in half and place the sashimi on top and serve with dipping sauce (same as marinade for fish).

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc Semillon, Chardonnay and Pinot Noir are the best wines to pair with Vegetable spring rolls with wild seabass sashimi.


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