Herring and Potato Salad Summer Rolls

I guess you’d class these herring and potato summer rolls as fusion food. I’m a big fan of the Summer Roll and have made them a few times now so I was intrigued by this alternative version in Tony Singh’s ‘Tasty’. Actually, they work really well and with the Thai dipping sauce per Tony Singh but I think they would be delicious with some sort of mayonnaise, especially Kewpie mayonnaise. When the herring came, it came with pickled onions and in hindsight I would omit the onion and just use the onions from the herring.

Makes 8 rolls


  • 8 rice paper rolls
  • 120g rocket
  • 150g new potatoes
  • 1 small onion
  • 16 mint sprigs
  • 16 sprigs coriander
  • 16 sprigs Thai basil (or normal basil)
  • 1 carrot
  • 1/4 cucumber
  • 150g pickled herrings
  • 1 cos lettuce
  • 4 tbsp peanuts (I used cashews)
  • 1 tbsp caster sugar
  • 1 lime
  • 1 tbsp fish sauce
  • 1 clove garlic
  • 1 chilli


1.) Put the potatoes on to boil.

2.) While the potatoes are cooking, add the rocket to a large mixing bowl, finely chop the herbs and add them. Peel the carrot and chop into small matchsticks. Chop up the cucumber into matchsticks too. Shred the lettuce, peel and finely chop the onion and add all of that to the salad bowl.

3.) Chop up the drained herring and combine with the salad.

4.) Make the dressing. Peel and finely chop the garlic and finely chop the chilli. Add to a container with the sugar and the fish sauce. Chop the lime in half and add the juice to the dressing. Give it a good mix with a fork.

5.) When the potatoes are done, chop them into small pieces and mix with the salad. Crush the nuts and add those too.

6.) Now, to assemble the spring rolls, get a big bowl and one by one, submerge the rice paper into the water. Pull out and spread out on a plate. It’s best to have another plate ready that you can move the rolls to once they’re assembled.

7.) Grab handfuls of the salad and put in the middle of the roll. Fold up the roll. I find it easiest to do one side length ways, one side width ways, then the other two sides. The rice paper should stick together because of the water. Turn over so the crease is at the bottom and set aside. Repeat until all the salad is used up.

8.) Serve rolls with the dipping sauce on the side.

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