Fish Spring Rolls

INGREDIENTS

For the Flaked Fish

  • 1/2 kilo fish (like tuna, this time I use galunggong  – mackerel / round scad)
  • 1 small onion, coarsely chopped
  • 1 small tomato, coarsely chopped
  • salt and pepper for seasoning the fish

Filling

  • 1/3 cup mushrooms, minced
  • 1 small carrot, minced
  • 1 small onion, minced
  • 1 small bellpepper, minced
  • 30 pcs (or more) spring roll wrappers (6″ x 6″)
  • 1/3 cup grated mozzarella cheese
  • 1/3 cup grated cheddar cheese

PROCEDURE

Prepare the fish

  1. Prepare the steamer.
  2. Clean the fish. Prepare a foil enough encase the fish.
  3. Line the foil with half of the onion and tomato.
  4. Season the fish with salt and pepper.
  5. Put the fish on the lined foil, then put the remaining onion and tomato on top of the fish.
  6. Cover with foil and seal by folding the edges.
  7. Steam until cooked.
  8. Transfer to a plate and set aside to cool completely.

Assembly

  1. Flake the fish and put into a big bowl. You can discard the onion and tomato this time.
  2. Add the filling ingredients and toss. Taste and adjust accordingly.
  3. Put some filling in each wrapper and deep fry until golden.
  4. Serve hot with sweet and sour sauce.

K

NOTES

You can steam the fish ahead of time to save time.

Egg is optional, I decided to omit egg in the later part as I prepare this dish since I know, we won’t be able to consume it all. Just for safety, do not put egg if you’ll be freezing the mixture 😉

Freeze the mixture without the wrapper and just thaw before use.

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