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Imagine serving these salmon-cream cheese-pesto spring rolls at a morning brit milah. They’re so good, you’ll have to try them to believe it. Victoria shares three other favorite spring roll combos in the accompanying video.
fresh salmon, sliced into strips
salt
black pepper
cream cheese (parve or dairy, depending on your minhag)
1 tablespoon Gefen Cornstarch
1 – 1 and 1/2 tablespoons water
1 package Dorot Gardens Frozen Basil
1 teaspoon salt
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
2 tablespoons Gefen Olive Oil
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay spring roll wrappers on your work surface. Keep other spring rolls in package or covered with a clean towel.
Place a strip of salmon on the spring roll. Season with salt and pepper. Top with cream cheese and pesto (use store-bought or the easy homemade recipe above).
Combine cornstarch and water in a bowl. Using a pastry brush, brush perimeter of spring roll with mixture. Roll up. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper. Continue until all spring roll wrappers are filled.
Bake for 15–18 minutes, until golden and crispy. Alternatively, spring rolls can be fried.
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