Australian Barramundi Burger “Spring Rolls”
Australian Barramundi Burger “Spring Rolls”
A playful twist on the classic fish burger, this recipe swaps the bun for a golden spring roll wrapper. Featuring Australian Barramundi, tangy pickles, creamy mayo and fresh herbs, it delivers all the familiar fish burger flavours in one crispy, bite-sized package.
Servings
20
Prep time
Cook time
Recipe
Ingredients
- 1kg boneless, skinless Australian barramundi filets diced into 1cm cubes
- 180g Japanese mayonnaise or good-quality whole egg mayonnaise
- 120g dill pickles, roughly chopped
- 40g pickled capers, roughly chopped
- 5 slices American burger cheese, cut into approx. 1cm squares
- 15g fresh dill, finely chopped
- 25g fresh parsley, finely chopped
- 50g eschalot finely chopped
- ½ lemon, zested and juiced
- Salt & pepper, to taste
- 20 spring roll wrappers
- Baby Cos lettuce leaves
- Vegetable oil
Method
- In a bowl mix barramundi, mayonnaise, pickles, capers, cheese, herbs, eschalot, lemon juice and zest. Mix thoroughly with a large spoon until well combined. Season to taste with salt and pepper. It should be creamy, a little tart from the pickles and lemon and tasty from the seasoning.
- Separate the spring roll wrappers and lay them on the bench in a diamond shape.
- Place a heaped tablespoon of the mixture just below the centre of the wrapper.
- Carefully roll and tighten up the mixture halfway, then fold in either side. Continue to roll up until you are left with a little tip.
- Brush the tip with egg wash and seal. Continue until all the spring rolls are made.
- Place spring rolls on a single layer on a tray uncovered (covering them will make them sweat and go soggy) and place in the fridge until ready to fry.
- Heat a deep pot of vegetable oil to 160°C.
- Once up to heat, carefully fry the spring rolls in batches, ideally 4–5 at a time. Don’t overcrowd the pot or the oil temperature will drop. Fry for approx. 5 mins to cook through and get golden brown.
- Drain the spring rolls on absorbent paper, serve with lettuce cups on the side if you desire to wrap them and a couple of fresh lemon wedges. They do not need a dipping sauce as the sauce is already mixed inside the spring roll.
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