These seaweed fish spring rolls are fun to make. The key to making the spring rolls crispy is to pat dry the fish thoroughly before you lay them on the seaweed sheets. Make sure the temperature is not too high when you fry the spring rolls. Otherwise, the wrappers will get burnt before the fish is cooked inside. Garnish with some salad greens and fruits.
Spring roll sheets
Place fish diagonally on top of the seaweed
12 spring roll sheets - Approx. 6" x 6"
3 roasted seaweed sheets - Approx 7 1/2" x 8 1/2"
1 lb white fish fillets - cod, haddock, or basa
Pinch of salt, pepper, dried parsley and dried chives
1 egg - for sealing the wrappers
3 cups oil for frying
- Cut the fish into a 1" x 3" size. Pat dry thoroughly.
- Marinate fish with salt, pepper, dry parsley and dry chives.
- Cut each seaweed sheet into 4 pieces.
- Lay one spring roll sheet on a work surface. Center one piece of seaweed on top of the spring roll.
- Place one piece of fish diagonally on the seaweed near the front corner. Fold the front corner up, and then fold both sides up. Roll it up until almost at the end. Brush some egg liquid on the other corner and seal the spring roll.
- Continue until all the seaweed fish spring rolls are wrapped.
- Heat oil in a pot over medium low heat.
- Place the seaweed fish spring rolls in the oil and fry until golden brown.
- Remove from heat and drain on paper towels.
- Serve immediately.
Makes 12 rolls.