Humpty Doo Barramundi spring rolls

Here's a tasty recipe for Humpty Doo Barramundi spring rolls. They're easier than you think! 

Serve them up as a light lunch, or entrée dish for your next dinner party. Watch the video for technique tips.

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Chef Pete Hilcke
2 - 4
20 mins
20 mins
Skill level: 
ingredients and instructions

Spring roll filling

Sesame oil

1 clove garlic, minced or sliced finely

150gm Chinese cabbage

400 gm Humpty Doo Barramundi

1 cup grated carrot

½ cup sliced spring onions

3 cloves garlic, roasted

2 tsp fish sauce

1 dessert spn dark soy sauce

½ cup water chestnuts. sliced

½ cup bamboo shoots, sliced

Salt and pepper to taste

1 pack frozen spring roll sheets

Dish of water

2 cups of cooking oil (vegetable or similar)


Cook the Chinese cabbage

Heat sesame oil in small pan. Add sliced Chinese cabbage and garlic. Cook, tossing, for 5 mins. Set aside.

Make the filling 

Combine all ingredients (including Chinese cabbbage) except for Barramundi and spring roll sheets

Construct the spring rolls

Separate the spring roll sheets - follow instructions on the packet. Take care not to tear!

Place a heaped dessert spoon of mixture in the centre of one side of the sheet.

Fold sides of sheet over the mix.

Roll tightly until 2 cm of pastry remains

Dip finger in water and wet pastry slightly to seal. Complete the roll.

Repeat with remaining sheets until mixture is used up.

To cook

Heat oil to boiling in pan. Add spring rolls and cook until golden on outside.

Put aside on paper towel to drain.

Cook remaining spring rolls.

Cook's note: 

Tip: spring rolls can be shallow or deep fried.