Fish Spring Rolls
From annieamie 16 years ago
- 8 minutes to make
- Serves 25
Since I shared this recipe with another Foodie from Group Recipes last night, I thought I would go ahead and post this. This is a lovely recipe for using fish to make a light and crispy Spring Roll appetizer. These rolls can also be steamed for a healthier dish but really are great fried in a small amount of oil. Read more Kids love these as there is no fishy flavor when fried. (Make sure your fish is as fresh as possible!) See less
Ingredients
- 14 to 20 pieces of red snapper, sea bass or any other firm fish meat shopping list
- (The fish depends on your budget. If you like mahi mahi and its inexpense where you live, use that.) (Fresh tuna is great in this dish!) shopping list
- 6 medium-sized carrots, shredded shopping list
- 2 cups water chestnuts, finely chopped shopping list
- 1 cup cilantro or chinese parsley, finely chopped shopping list
- 1 1/2 cup shitake mushrooms, finely sliced shopping list
- 1 onion, finely chopped shopping list
- 4 to 5 cloves garlic, peeled and minced shopping list
- 1 cup soy sauce shopping list
- 50 Spring roll or Lumpia wrappers/dough squares shopping list
- vegetable oil shopping list
- salt and pepper shopping list
- (Optional: Chopped cabbage for decoration on the serving platter) shopping list
How to make it
- ((First,reconstitute according to package directions the shitake mushrooms, if using dried variety. This will take around 30 minutes.))
- Broil your fish until JUST done. Do not overcook!
- Separate fish meat from bones and shred. Discard fish bones.
- Saute onions and garlic until tender.
- Add shitake mushrooms, carrots and water chestnuts.
- Saute for around 2-3 minutes.
- Add shredded fish. Season with salt and pepper to taste.
- Remove from heat and drain whatever juice was expelled from mixture. (You want a dry mixture!)
- Separate the wrappers to individual sheets.
- Spoon fish mixture on one side of lumpia square. Roll into a tight, thin log. Seal edge with a dab of water.
- Heat vegetable oil in a frying pan. Fry spring rolls until golden brown on both sides.
- Cut into two or leave whole.
- Place on chopped cabbage to serve and serve with a dipping sauce of your choice.
- (Try 2 TB vinegar, 1 TB soy sauce, some red pepper flakes, and some chopped green scallions.)
- Dipping them in a commercial sweet and sour sauce is good, too.
- A tip!
- Cover lumpia wrappers with a damp cloth while not being used to prevent from drying out. Roll all of the spring rolls at one time and then fry about 6-8 of them at a time. These should be served hot or above room temperature.
- You can cut this recipe in half or freeze the extra rolls for another meal.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- eclaires Chicago, IL
- clark Greenville, SC
- clbacon Birmingham, AL
- annieamie Los Angeles, US
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The Rating
Reviewed by 1 people-
Sounds delicious! I love red snapper!
bluewaterandsand
in GAFFNEY loved it
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