Fish and leek spring rolls
Persons
6
Ingredients
- 750g skinless white fish fillets like cod or haddock - cut into small sizes
- 3 tbsp katakuriko / potato starch
- 1 tbsp cooking sake or cooking white wine
- Ingredient A -
- 1 garlic clove - grated
- 1 tsp fine sugar
- 1 tsp ginger powder
- 1 tbsp sesame oil
- dash of pepper to taste
- 2 tbsp katakuriko/potato starch
For the glue
- 1 tbsp flour mix with 1 tbsp water in a small cup
- 20 spring roll wrappers (approx.) - I use 20 x 20 cm square
For the sauce
- 5g honey
- 1 tbsp tsuyu
- 20g mayonnaise
- 1 tbsp sesame oil
- or thai sweet chili sauce
Instructions
- 1. In a small bowl, add fish, cooking sake and katakuriko/potato starch. Mix and let it sit for about 10min.
- 2. In a medium bowl, add the fish from #1 and ingredients A. Mix well until combined.
- 3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
- 4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
- 5. *Make the sauce* In a small bowl, add all the sauce ingredients and mix.
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