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Fresh rolls with smoked cod, prawns and sweet & sour dip

Fresh rolls with smoked cod, prawns and sweet & sour dip

  • Cooked & peeled
  • Smoked & gravad
  • Cold-water shrimp
  • Atlantic cod
Time:20 min.
Time:20 min.


700 g smoked cod
20 sheets dried rice paper
500 g coarsely chopped iceberg salad
100 g peanuts
200 g prawns
200 ml satay sauce
100 ml mayonnaise
1 cucumber, cut into sticks
10 stalks of thai basil or other herb, e.g. coriander, ordinary basil or similar.

Sweet & sour dip
300 ml sweet & sour chilli sauce
50 g toasted sesame seeds

Cooking instructions

Stir the mayonnaise and satay sauce together and place in a piping bag.

Stir the cooled, toasted sesame seeds into the chilli sauce.

Dip the sheets of rice paper into the boiled and lightly cooler water one at a time for about 8 seconds, depending on the water temperature. Place the sheets of rice paper on a clean, damp, well-wrung, tea towel. Place 3-4 prawns in the middle of the paper. Then place 1-2 slices of smoked cod and finally the lettuce, cucumber, basil and peanuts. Pour the dressing over the salad and fold the sheets tightly into small rolls.

Serve with the sweet & sour dip.

Next recipe: Fried shrimp with honey and soya sauce served with coarse ratatouille and feta