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Spring Rolls with Ceylon Tea and Salmon

Wash vegetables, peel and cut juliennes. Mince garlic and grate ginger and sautée with vegetables. Fill spring roll wrappers with vegetables, brush the rim with egg yolk and roll. Deep fry in hot oil. Infuse tea with 1/2l water for 3-5 minutes, strain. Cut salmon in even pieces and poach in tea. Cut spingrolls lengthwise and serve with salmon.

For 8 servings you need:

  • 8 spring roll wrappers
  • 2 bunches of root vegetables
  • 1 nut-sized piece of ginger
  • 1 clove garlic
  • soy sauce
  • Frying oil
  • 1 egg yolk
  • 600 g salmon filet
  • 5 tsp Ceylon Uva BOP