Snoek and Peppadew Spring Rolls

Serves: 12 Prep Time: 30 MIN


  • 30ml (2 tablespoons) flour
  • 12 sheets of 20X 20cm square spring roll wrappers
  • oil for deep-frying
  • 500ml (2 cups) shredded snoek
  • zest of 1 lemon
  • 125ml (½ cup) peppadews, finely chopped
  • pinch of cayenne pepper
  • 1 tub (230g) cream cheese
  • 45ml (3 tablespoons) ALL GOLD SUPERFINE APRICOT JAM
  • 60ml (4 tablespoons) chopped fresh coriander
  • 1 bunch spring onions, finely chopped

Preparation method

1. For the filling: mix all ingredients together and season to taste with salt and freshly ground black pepper. 2. Work with one spring roll square at a time, keeping the remainder covered with a clean dap towel. 3. Place 2 tablespoons of the filling in the wrapper and fold one end, over. Fold in the two sides, and then roll up towards the last end, forming a log shape. Seal the end point with a little flour and water paste. Repeat with remaining wrappers and filling. 4. Heat oil in a frying pan or wok and deep-fry spring rolls until golden and crispy. Drain on paper towel and serve with Sweet Chilli Sauce.

Serving Suggestion

Add a dollop of Mrs Ball's Sweet Chilli Sauce for an extra kick!

Products used

Crammed Full of Goodness