Deep frying is fun, but takes a lot of effort, follow-through, and clean up. These trout and sprout filled spring rolls are liberally brushed with oil and baked and achieve a super satisfying crunchy result without any of the mess. And half the effort.
If you don’t have any trout fillets try substituting them with flaked hot smoked salmon for an even simpler version.
2 trout fillets
Salt and pepper, to taste
350 grams Brussels sprouts, thinly sliced
3/4 cups mayonnaise, divided
1/4 cup grainy mustard
20 spring roll wrappers
1 egg, beaten
- Set your oven to 425 degrees. Rub each trout filet with oil then season to taste with salt and pepper. Place on a tray in the oven and cook for 10 minutes, so until the trout is cooked through and flakey. Let cool to room temperature.
- When trout is cool enough to handle peel away skin and discard and toss with thinly sliced Brussels sprouts, mayonnaise, and mustard and season to taste with salt and pepper.
- Place 1/4 cup of filling in the center of each wrapper, brush the edges of the wrapper with beaten egg then fold the bottom corner over the filling, and the two side corners over top, and roll the spring roll around itself like a cigar. Repeat with remaining filling and wrappers and brush each spring roll with oil.
- Place each spring roll on a tray and bake in the oven, flipping each spring roll after 10 minutes and then continuing to cook until each one is golden brown, About 17 minutes total. Serve with more mayo-y mustard for dipping.