SITHCCC006 Prepare appetisers and salads
2 cold canapés
- Smoked salmon Canape
- Vegetarian Spring rolls
Smoked salmon Canape
1 Rye bread
1 thinly sliced and separated into rings
1 teaspoon snipped fresh dill or spring onion
Sliced smoked salmon
In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red
onion. Garnish with dill sprigs if desired.
Vegetarian Spring rolls
1 tablespoon peanut oil
3 green onions, sliced
2 garlic cloves, crushed
1 large carrot, peeled and grated
1 1/2 cups chinese cabbage
227g can water chestnuts, drained and chopped
1 tablespoon soy sauce
1/4 teaspoon white pepper
2 teaspoons cornflour
20 frozen spring roll wrappers (21.5cm square), thawed
sweet chilli sauce
Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and
cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper.
Transfer to a bowl. Set aside to cool. Wipe wok clean.
Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a
corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers
covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper.
Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
Repeat with remaining wrappers, cornflour mixture and filling. Pour vegetable oil into wok until
one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in
batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm