Spring Roll Sandwich

Fish finger sandwiches step aside, there's a new freezer friendly sandwich in town! This spring roll sandwich is sweet, spicy, creamy and full of crispy spring rolls.

15 minutes cook

Serves 1

Ori Goldberg

Ingredients

Fillings and bread:

2slices of brioche

3 freezer spring rolls

2 tbsptartar sauce

1 tsp wasabi

2 tbspsriracha

1 tbsphoney

Coleslaw:

1/4 red cabbage, shredded

1red onion, sliced

1 carrot, shredded

handful of fresh coriander

1 tbspblack sesame seeds

1 tbsprice wine vinegar

1 tbspsesame oil

1 or 2chilli peppers (optional)

salt, to taste

A new contender for the No.1 freezer friendly sandwich. Spring rolls, air fried until crisp and golden, incased in brioche with a no-mayo coleslaw, wasabi mayo and sriracha hot honey.

Method

Quickly grab your spring rolls from the freezer, and get them in an air fryer! Cook at 180°c for 10 minutes, check and if fully defrosted, turn up to 200°c for 5 minutes to get them extra crispy.

Whilst they're cooking, prepare the sauces, mixing wasabi into tartar sauce and honey into sriracha. Adjust to your taste, more wasabi for a fiery tartar dressing, or tone the wasabi down and add more honey for a less intense kick!

For the coleslaw, shred your vegetables, slicing the cabbage and onion thinly, and using a mandolin with a shed attachment, or a box grater for the carrots. Lightly season with the vinegars, soil, sesame seeds and salt.

Toast the brioche, and start assembling with our tartar sauce, then a generous spoonful of coleslaw, our crispy spring rolls and some of that sriracha honey. A little more tartar on the top slice of bread and close. Slice and serve with a dusting of furikake for more umami deliciousness!