Salmon and Prawn Spring Rolls with Plum Sauce

125g / 4 1/2 oz salmon fillet, skinned, boned and cut into 3mm / 1/8 in cubes
60g / 2 1/4 oz beans sprouts
60g / 2 1/4 oz Chinese cabbage, finely shredded
25g / 1 oz spring onion, finely chopped
60g / 2 1/4 red pepper, de-seeded and finely sliced into strips
14 tsp five-spice powder
60g / 2 1/4 oz cooked peeled prawns
4 spring roll wrappers, halved widthways
vegetable oil spray
1/4 tsp sesame seeds

To the plum sauce
100ml / 3 1/2 fl oz water
50ml / 2 fl oz orange juice
1/2 tsp chopped red chilli
1 tsp grated fresh ginger
200g / 7 oz red plums, pitted weight
1 tsp chopped spring onion
1 tsp chopped fresh coriander
1/4 tsp sesame oil

To make the sauce, put the water, orange juice, chilli, ginger and plums into a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove from the heat, blend with a hand-held electric blender, or use a food processor, then stir in the spring onion, coriander and sesame oil. Let cool.

Heat a non-stick wok over a high heat, add the salmon, and stir-fry for 1 minute. Remove from the wok with a slotted spoon onto a plate. Using the cooking juices from the salmon, stir-fry the vegetables with the five-spice powder until just tender, drain in a colander, then stir in the cooked salmon and prawns; the mixture should be quite dry to prevent the rolls from becoming soggy.

Divide the salmon and vegetable mixture into 8 portions. Spoon a portion along one short edge of each spring roll wrapper and roll up, tucking in the sides.

Lay the spring rolls on a non-stick baking sheet and spray lightly with vegetable oil, sprinkle with sesame seeds and bake in a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 12-15 minutes, or until golden brown. Serve the spring rolls, and hand round the cold plum sauce separately.