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Fresh mackerel spring rolls

45 min.


2 pers.


  • 3 cans mackerel in oil
  • 12-15 pieces of rice paper
  • 1 romaine lettuce
  • 1/2 dl. toasted sesame seeds
  • 1 mango
  • 1/2 cucumber
  • 1 large carrot
  • 1 red bell pepper
  • 2 spring onions
  • 1 lime, juice
  • 1 handful fresh mint

Tamarind dip

  • 1 dl. tamarind soy
  • 1 fresh red chili
  • 2 limes, juice and finely grated zest
  • 3 tbsp. brown sugar

This is how you do it

Drain the mackerel.

Cut all the vegetables and mango in ultra-thin sticks and the same length of 5-6 cm so they can be in the rolls. Roast the sesame seeds and save in a bowl.

How to assemble the fresh spring roll

Add lukewarm water to a pot where the rice papers can fit.

Put a piece of rice paper in the water and let it absorb for 20-25 seconds.

Place the rice paper on a chopping board in front of you on the table.

Add the filling, in the following order – romaine lettuce, mango, bell pepper, spring onions, a few mint leaves, spread a little mackerel, sprinkle with a little toasted sesame seeds and top with a few drops of lime juice.

Fold the sides, 2 cm over the filling, then fold the bottom over the sides, roll and tighten up well.

Tamarind dip

Cut chili into thin rings and mix with lime zest and juice. Mix all the ingredients and bring up to boiling point. Let it simmer for about 10 minutes, the consistency should be reasonably thick. Allow the dip to cool before serving.