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NancyW
Salmonloempias
Chinese spring rolls with salmon, carrot, ginger and bean sprouts
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Roast the sesame seeds in a dry frying pan without oil or butter in 3 min. Golden brown. Put in a bowl and add the oyster and soy sauce.
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Peel and grate the ginger, add to the sesame seed and mix.
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Cut the carrots into thin slices. Heat the oil in a wok stir fry the carrot, spring onions, onion and bean sprouts 3 min. Add the sauce after 1 min.
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Cut the salmon into 4 equal pieces. Heat the oil and fry the salmon for 2 minutes. Turn halfway. Remove from the pan and allow to cool until lukewarm on kitchen paper.
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Place 4 sheets of filo pastry on the work surface, brush with the oil and cover with a second layer of sheets. Place the salmon diagonally on the filo pastry and divide the vegetables.
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Sprinkle with coriander. Fold the filo pastry on both sides over the salmon and vegetables and continue rolling. Brush the spring rolls with the egg and bake in the oven in about 15 minutes until golden brown.
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Nutrition
540Calories
Sodium32% DV765mg
Fat52% DV34g
Protein58% DV29g
Carbs10% DV30g
Fiber24% DV6g
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