Fish Spring RollsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: A few minutes
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:168.9 kcal
Proteins:17.3 g
Fats:8.5 g
Carbohydrate:5.3 g
Fibers:0 g
Sugar:0.1 g
Cholesterol:85.7 mg
Sodium:202.9 mg
Calcium:37.6 mg
SIMILAR RECIPES
Taramosalata or Fish Roe Dip
Chinese Dumplings (Jiaozi)
Fried Pizza with Sage and Pecorino (Pizza fritta alla salvia e pecorino romano)
Spring Rolls
Chicken Nems (Spring Rolls)
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
20
spring roll wrappers
1
bea10 egg
oil
*Filling
500
g
white fish fillet
2
shallots
15
ml
vegetable oil
5
ml
rice wine or white wine
5
ml
sesame oil
2.5
ml
finely chopped fresh ginger
2
ml
salt
METHOD
- Slice the fish fillets into 40 thin strips; chop the green onions finely;
- in a bowl combine all the ingredients for the filling;
- lay one spring roll wrapper on a work surface; lay two strips of seasoned fish and a little green onion on one side of the wrapper;
- fold the wrapper gently over the fish and roll up halfway; fold the two ends in towards the centre;
- brush the edges of the wrapper with beaten egg; finish rolling up and place on a plate, seam side down so that the rolls remain sealed;
- heat the frying oil to 180° C (350° F); place a few rolls in the oil and fry for about two minutes; turn over with chopsticks and fry on the other side for another two minutes or until they are lightly golden;
- place on paper towels and then on a plate; keep warm while you finish frying the remaining rolls;
- serve warm with a sauce.
CHEF'S NOTES
Spring rolls are a classic of Chinese cuisine. They are covered with a thinner and crispier wrapping than egg rolls and the filling is more elaborate. Instead of a cabbage-based filling, meat or fish is used.
In Hong Kong, the salt and Szechuan pepper are heated in a non-stick pan and then ground and served with the rolls; you can, however, use a more conventional sauce, such as a clear broth flavoured with a few drops of soya sauce and sesame oil.
Since it is usual to serve a variety of dim sum, you could complete the meal with a salad of northern shrimp and some steamed mussels, playing on the complimentary crispy and soft textures.
