• PREP: n/a
  • COOK: n/a
  • SERVINGS: n/a


For the Filling
  • 200grams salmon fillet, cubed
  • 50grams bean sprout
  • 150grams soft vermicelli noodles, roughly cut into shorter strands
  • 1 tablespoon of soya sauce
  • 1 tablespoon of oyster sauce
  • 2-3 tablespoons of curry powder
  • 2 sprigs of spring onion
  • 2 springs of coriander root, diced
  • 2-3 tablespoons of cooking oil, diced
  • 2 cloves of garlic, diced
  • salt and pepper for seasoning
For the spring rolls
  • 20 spring roll sheets
  • 1 tablespoon of corn/potato starch
  • 500-800ml of cooking oil


Making the filling
  1. Heat up some cooking oil in a pan
  2. Fry the garlic and the coriander root for about 30 seconds
  3. Add salmon, soya sauce, oyster sauce and curry powder
  4. Add vermicelli noodles and bean sprouts
  5. Stir-fry until the bean sprouts have softened a little
  6. Remove and set the ingredients aside to cool down in a bowl somewhere.
Making the spring rolls
  1. Place spring roll sheet onto a flat surface
  2. Combine the corn starch with water and stir until it becomes a milky liquid
  3. Take about a tablespoon of the filling and place it on the spring roll sheet
  4. Roll the springroll sheet up from one corner like a cigar half way then folding in the sides before rolling some more
  5. One you almost complete one roll, leave about 2cm of the flap out and seal by using the starch mixture as glue
  6. Once all the spring rolls are made, heat up some oil it is almost hot enough to smoke (175Celsius)
  7. Carefully put in the spring rolls and deep-fry until golden brown. Try not to overcrowd the deep-fryer as it will lower the temperature of the oil and leave you with soggy spring rolls
  8. Once golden brown, remove the spring rolls, allow to cool before serving with some fresh coriander and WORLDFOODS’s Indian Pineapple Chutney sauce.

From the river to the sea let, I, Oz Bangkokhooker show how you can create some delicious recipes. What more would you do with your catch, create a delicious meal out of the fresh catch. Here is a video series I collaborated with WORLDFOODS and their delicious sauces for recipes that anyone can do at home.

Curried Salmon Spring Roll with Pineapple Indian Chutney

Curried Salmon Spring Roll with Pineapple Indian Chutney


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