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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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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. ) . Ingredients:
14 to 20 pieces of red snapper, sea bass or any other firm fish meat |
(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!) |
6 medium-sized carrots, shredded |
2 cups water chestnuts, finely chopped |
1 cup cilantro or chinese parsley, finely chopped |
1 1/2 cup shitake mushrooms, finely sliced |
1 onion, finely chopped |
4 to 5 cloves garlic, peeled and minced |
1 cup soy sauce |
50 spring roll or lumpia wrappers/dough squares |
vegetable oil |
salt and pepper |
(optional: chopped cabbage for decoration on the serving platter) |
Directions:
1. ((First,reconstitute according to package directions the shitake mushrooms, if using dried variety. This will take around 30 minutes.))
2. Broil your fish until JUST done. Do not overcook!
3. Separate fish meat from bones and shred. Discard fish bones.
4. Saute onions and garlic until tender.
5. Add shitake mushrooms, carrots and water chestnuts.
6. Saute for around 2-3 minutes.
7. Add shredded fish. Season with salt and pepper to taste.
8. Remove from heat and drain whatever juice was expelled from mixture. (You want a dry mixture!)
9. Separate the wrappers to individual sheets.
10. Spoon fish mixture on one side of lumpia square. Roll into a tight, thin log. Seal edge with a dab of water.
11. Heat vegetable oil in a frying pan. Fry spring rolls until golden brown on both sides.
12. Cut into two or leave whole.
13. Place on chopped cabbage to serve and serve with a dipping sauce of your choice.
14. (Try 2 TB vinegar, 1 TB soy sauce, some red pepper flakes, and some chopped green scallions.)
15. Dipping them in a commercial sweet and sour sauce is good, too.
16. A tip!
17. 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.
18. You can cut this recipe in half or freeze the extra rolls for another meal.
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