This week’s recipe isn’t necessarily in-line with our particularly British stance at the restaurant but it’s something I make at home and is surprisingly quick, easy and tasty

I’ve used salmon and monkfish here but, because the fish is chopped up, cheaper fish can be obtained from the fishmonger, so it’s worth experimenting. It also includes soy and Thai fish sauce (or nam pla) as seasoning ingredients. Both contain salt, so go easy – everything in moderation

If you can’t get spring roll wrappers, ready made filo pastry makes a good alternative.

Serves 2 as a starter, light lunch or supper dish

For the spring rolls:

• 100g of salmon – without bones or skin
• 100g of monkfish
• One teaspoon chopped fresh coriander
• A few leaves of fresh basil – torn
• One teaspoon dark soy sauce
• One teaspoon Thai fish sauce (nam pla)
• Three spring roll wrappers – available from Chinese shops and delicatessens
• One tablespoon of plain flour mixed with a little water to make a paste

For the dressing:

• 75ml light soy sauce
• One clove of garlic – crushed
• One spring onion – finely chopped
• One teaspoon finely chopped red onion
• A couple of handfuls of mixed leaves

Place the salmon and monkfish in a blender along with the coriander, basil, dark soy sauce and Thai fish sauce and pulse until roughly chopped.

Spoon one third of the mixture onto one of the spring roll wrappers. Fold the top over, then the two sides to make ends, followed by folding the bottom up to make a complete roll. A few minutes before cooking the spring rolls, seal the edge with a little flour and water paste.

In a small saucepan, bring the light soy sauce to the boil. Add the garlic, spring onion and red onion, remove from the heat and allow to cool.

To cook the spring rolls, deep fry until golden or brush with a little oil and bake in a hot oven 220°C (gas mark 7) for ten to fifteen minutes.

Chop each spring roll into two and place three halves on leaves piled on the centre of serving plates. Serve with the dressing in a small bowl for dipping.

Previously published in The Northern Echo