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Sardine spring rolls with Sultana liquorice

Produces 8 rolls to serve 4.

Sardine fillets x 8
Spring roll paper (x8)
Raw Macadamia Nuts (150g)
Apricot (100g)
Capers (15g)
Carrot (1 medium carrot)
Red Cabbage (1/4 head)
White Cabbage (1/4 head)
Spring Onion (5g)
Lemongrass (5g)
Parsley (5g)
Sultanas (200g)
Almond Meal (80g)
Star anise (5g)

For the spring roll:

If you have purchased the sardines as fillets, the dorsal fin may still attach the two fillets.  Cut away the dorsal to achieve two separate fillets. Set aside.

Chiffonade the red and white cabbage and lightly sautee.  Allow to cool and set aside.

Add the apricots to a food processor and break down to tiny cubes (approx 30 seconds).  Add the capers and process for a further 10 seconds.  Add the macadamias last, and process until tiny chunks remain (this should take only about 10-15 seconds). Set mixture aside.

Julienne the carrots and mince the parsley and lemongrass.

Lay a spring roll wrapper flat and place 2 fillets, the macadamia mixture, the cabbage, carrot, spring onion and parsley in a line in the bottom third of the wrapper. Fold over the left side, then the right, the roll the parcel until a cylinder is formed.  Seal the wrapper with a dab of water along the seam.

Deep fry the spring roll at 170oC until golden brown.

For the sultana soil:

Dehydrate sultanas in the oven for approximately 5 hours at 70oC.  Add sultanas, almond meal and powdered star anise to the processor and form a soil-like texture.

Serve spring roll with a drizzle of dipping sauce and a small mound of sultana liquorice.

Compliments of Cole Thomas Chef de Cusine, Culinetic Pty Ltd (Adelaide Science Exchange, Skydeck, Hentley Farm)