Salmon Belly Spring Rolls

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Garlic and Chives is a popular modern Vietnamese restaurant in my home town. When I found this recipe online (from the chef who created that restaurant), I knew I had to make it! Incredibly simple to make and very fast! 
You can either saute, deep fry or even bake the salmon belly. We prefer deep fry for the most crispy texture. Skin on or off is up to you, but leaving the skin on keeps the meat intact better. 
https://www.theravenouscouple.com/2018/09/salmon-belly-spring-rolls.html?fbclid=IwAR1ieAamHGSnnFIG551DgS4RCUEg0bdMqpGb5BHXrzbstLKL6cfVPE_VjD0
ingredients - 
8 strips of skin on salmon belly, roughly 5 x 1 inch strips -- can use salmon fillet, any fatty piece of salmon will do 
2 Tb oyster sauce -- or to taste
1 ts sesame oil


Filling: 
1.5 cups leafy greens, coarsely chopped
1/2 cup of Vietnamese herbs such as perilla, mint, basil, roughly chopped
3 peeled and sliced cucumbers cut in small strips length wise
1/2 cup pickled carrots and daikon


Optional filling: 
8 small square egg roll wrappers
1 egg 
Cooking oil



Sauce
1/4 cup tamarind concentrate
1/4 cup sugar
2 tbs fish sauce
2 cloves minced garlic
Optional mince chile
directions:
Marinade the salmon belly with oyster sauce and sesame oil for at least 20 min to overnight. 
*optional - can add minced garlic to this salmon marinade 
Optional step: Roll the square wrappers into tight cigar shape and seal with egg. Deep fry until crispy, drain on paper towels and set aside. 
Make the tamarind dipping sauce by combining tamarind, sugar, fish sauce, garlic and mix well. Top with minced chiles and set aside. 
*note - I actually haven't made this dipping sauce yet. I've only used fish sauce and it works!
Deep fry or pan fry the salmon belly until golden brown. When cool to the touch, roll into spring roll wraps using your desired greens, herbs, cucumber, pickled carrots and daikon. Serve immediately with tamarind dipping sauce.

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