Southern Rocklobster, Celery and Herb Celery Spring Rolls

makes 16 large spring rolls, each of which can be cut into three canapés (total 48 canapés)

100g rice stick vermicelli, soaked in cold water until reconstituted, drained, dried and snipped into small pieces

20g cleaned coriander root, finely chopped

10g green ginger, peeled weight, finely grated on a Microplane

30g green shallots, (not to be confused with green onions/spring onions they are young shallots) finely sliced

20g leaf celery, leaves only, finely chopped

100g celery, cleaned weight, fine dice

10g Thai chilli with seeds, finely chopped

5g sesame oil

250g green Southern Rocklobster leg and knuckle meat

15g Megachef fish sauce

other

1 egg yolk and 30g cold water mixed together for sealing the buns

16 x 24cm square spring roll wrappers

Method

Mix everything together and roll into the wrappers, sealing them with the egg wash. Store in airtight containers separated with slap sheets. They will hold for several hours or can be snap frozen and used as required.

Kumquat and chilli sauce for the spring rolls

120g preserved kumquats and syrup – approximately 50:50 fruit and syrup

20g palm sugar, finely grated

5g Thai chilli with seeds, very finely chopped

20g lemon grass, inner soft part only, very finely chopped

Method

In a blender, Mycook or Thermomix chop the kumquats in the syrup until it is very fine, then stir through the remaining ingredients.

To serve

Pre heat deep-fryer to 160°C