2 Tbls flour
12 sheets (20×20) spring roll wrappers
Oil for deep-frying
2 cups shredded snoek fish
Zest of 1 lemon
½ cup peppadews, chopped
Pinch of cayenne pepper
230 g cream cheese
3 Tbls apricot jam
4 Tbls chopped coriander
1 bunch spring onions, finely chopped
Sweet chili chutney to serve.
Mix all the filling ingredients together.
Season to taste.
Fold the filling into the spring roll pastry. Fold into spring rolls. Seal
with a water paste ( water and flour).
Deep-fry until golden brown.
Serve warm with sweet chili sauce.