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Recipes by Victoria: Crispy fish spring rolls with dipping sauce

I’ve always loved fish ’n’ chips from the pub. Crispy, flaky and tangy. These white fish tartare
spring rolls give me the same satisfaction but in a lighter, high-protein, fakeaway-friendly way.

Click here see more High-Protein Recipes by Victoria Minell.

Serves: 2
Prep time: 10 mins
Cook time: 8-10 mins
Under 500 calories
Over 40g protein

Ingredients

  • 300 g firm white fish fillets (barramundi, snapper, cod or flathead)
  • 2 tablespoons light mayonnaise
  • 2 tablespoons high-protein Greek yoghurt
  • 1 teaspoon dijon mustard
  • 1 tablespoon finely chopped capers
  • 1 tablespoon chopped fresh dill
  • zest of ½ lemon
  • 8 spring roll wrappers
  • olive oil spray

Lemon-dill dipping sauce

  • 2 tablespoons light mayonnaise
  • 1 tablespoon high-protein Greek yoghurt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh dill

Method

  1. Finely dice the fish and place it in a bowl with the mayonnaise, yoghurt, mustard, capers, dill, lemon zest and salt and freshly ground black pepper to taste. Mix gently to coat.
  2. Lay a spring roll wrapper flat, then add roughly 2 tablespoons of the fish mixture in the centre, fold the sides in, and roll up tightly. Seal the edges with water. Repeat until you have eight rolls.
  3. Spray lightly with olive oil and air fry at 200°C for 8–10 minutes until golden and crispy.
  4. While the rolls cook, make the dipping sauce by mixing all the ingredients until smooth.
  5. Serve the rolls hot with the lemon-dill dipping sauce and enjoy the crispy shell, flaky fish and zesty kick.

Leftovers
Fridge: Refrigerate uncooked rolls in an airtight container for up to 24 hours. Air fry straight from the fridge, adding 1 extra minute to the cooking time.
Freezer: Make a double batch, roll them up uncooked, then freeze on a tray until solid. Transfer to a snap-lock bag and freeze for up to 2 months.


High-Protein Recipes by Victoria by Victoria Minell, published by Macmillan Australia, RRP: $44.99, photography by Rob Palmer.

Click here see more High-Protein Recipes by Victoria Minell.