Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce - cooking recipe

Ingredients

1 1/2 lbs salmon fillets, boneless
8 -12 spring roll wrappers (or egg roll wrappers)
1/4 cup garlic, minced
1/4 cup fresh gingerroot, minced
1/2 bunch fresh cilantro, chopped
2 tablespoons flour
FOR THE LIME CHILI MAYO
1 cup mayonnaise (low fat is fine but no Miracle Whip)
2 tablespoons chili paste (Sambal Oelek or Sriracha sauce)
1/2 lime, juice of
salt and pepper

Preparation

Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
Heat a deep-fryer filled with canola oil to approximately 350\u00b0F.
Make a paste with the flour and water.
Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
Smear a small amount of the flour paste at the top right corner and seal the roll shut.
When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
Serve with the mayo in dipping cups.