The Fried Fish Rolls are crisp and contain seasoned flaky fish, crunchy vegetables, garlic, and various flavorful spices.
They are wrapped in a golden, crunchy coating and then deep-fried until they are perfectly crisp, making them a delicious snack, appetizer, or light meal.
Serve them with your preferred creamy chili or garlic dipping sauce for an additional burst of flavour.
Ideal for family get-togethers, parties, game nights, or as a simple seafood dish that you can make at home!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 fish rolls
Course: Appetizer / Snack
Cuisine: American-Inspired
Calories: Approximately 180 calories per roll
Ingredients:
For the Fish Filling
1 lb (450 g) white fish fillets, such as cod, tilapia, or haddock
1 cup finely shredded cabbage
1/2 cup grated carrot
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
For the Rolls
10 spring roll wrappers
2 tablespoons all-purpose flour
3 tablespoons water
Vegetable oil, for frying
Optional Dipping Sauce
1/3 cup mayonnaise
1 tablespoon sweet chili sauce
1 teaspoon lemon juice
1/2 teaspoon minced garlic
Pinch of paprika or red pepper flakes
Instructions:
- Cook the Fish
Dry the fish fillets using paper towels.
Season the two sides with salt, black pepper, paprika, and garlic powder.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Put the fish into the skillet and cook it for about 3 to 4 minutes on each side, according to its thickness, until it is fully cooked and can be easily flaked with a fork.
Take the fish out of the skillet and let it cool a bit.
- Flake the Fish
When the fish has cooled down sufficiently for handling, break it up into small flakes using two forks.
If it’s necessary, take out the bones or the skin.
Put the fish that has been flakes aside.
- Make the vegetable filling.
In the same skillet, put the chopped onion, the shredded cabbage, and the grated carrot.
Cook the mixture on medium heat for about 3 to 4 minutes, stirring from time to time, until the vegetables have softened a bit but still retain some texture.
Now add the finely chopped garlic and cook it for an additional 30 seconds.
Add the flaked fish. Add lemon juice, paprika, black pepper, and fresh parsley.
Mix all of it gently and then cook for an additional 1 to 2 minutes.
Take the filling off the heat and let it cool.
- Prepare the mixture for sealing the roll.
Take the all-purpose flour and water and mix them in a small bowl until a smooth and thick paste has been formed.
This mix is to be used for sealing the spring roll wrappers.
- Fill the Wrappers
Put a spring roll wrapper on a clean and flat surface with one of its corners facing you.
Put about two tablespoons of the fish and vegetable filling in the central area of the bottom of the wrapper.
Turn the bottom corner over so that it covers the filling.
Turn the corners of both sides in and then roll the wrapper tightly towards the top corner.
Finish off the corner by using a small amount of flour paste and then secure the roll.
Do this with the other wrappers and the filling too.
- Heat the Oil
Pour enough vegetable oil into a deep skillet or saucepan for frying.
Heat the oil until it reaches about 350°F (175°C).
To check the oil, put a small piece of the wrapper into it and it should then start bubbling gently at once.
- Cook the fish rolls.
Put a small number of fish rolls into the hot oil, taking care not to crowd the pan.
Cook the rolls for about 3 to 4 minutes, occasionally turning them, until they are even golden brown and crisp.
Use the tongs or the slotted spoon to remove them.
To drain the excess oil, place the fried rolls on a plate that has a layer of paper towel or on a wire rack.
Do this with the other rolls.
- Prepare the dipping sauce
Take the mayonnaise, sweet chili sauce, lemon juice, chopped garlic, and paprika or red pepper flakes and put them all into a small bowl.
Stir until it becomes smooth and creamy.
If you want to, go ahead and taste it and adjust the seasoning.
- Serve
Place the crispy Fried Fish Rolls on a serving plate.
Add some fresh parsley and lemon wedges.
The creamy chili-garlic dipping sauce should be served at once.
Tips for Perfect Fried Fish Rolls:
Make sure the fish is thoroughly dried; this helps the filling to remain flavourful and stops the wrappers becoming soggy.
Allow the filling to cool down before rolling, so that the wrappers stay firm and are easy to handle.
Avoid putting in excess filling since this can make it hard to seal the rolls and might cause them to open up when frying.
Tighten it by ensuring that the last corner is held in place with the flour paste.
Keep the oil at the right temperature since oil that is too cold will make the rolls greasy and oil that is too hot will cause the wrapper to brown before the filling is properly heated.
Do not overcrowd the pan; fry in small batches if you want an even golden and crispy outcome.
Serving Suggestions
Serve these Fried Fish Rolls with:
Sweet chili sauce
Garlic mayonnaise
Tartar sauce
Spicy mayo
Lemon wedges
Fresh salad
Coleslaw
They are excellent as an appetizer at parties, at family dinners, during game nights, or at weekend get-togethers.
Storage:
For optimal texture, Fried Fish Rolls should be eaten right after they have been fried.
If there are any left-overs, let them cool down fully and then put them in a sealed container before keeping them in the refrigerator for a maximum of two days.
Reheat them in an air fryer at 375°F (190°C) for four to six minutes or in a preheated oven until they are hot and crispy.
If you want to keep their crispy texture, do not reheat them in the microwave.
Make-Ahead Option:
The fish rolls can be prepared and rolled several hours in advance.
Put the uncooked rolls on a tray in a single layer, cover them and then refrigerate them until you are ready to fry them.
To store them for a longer period, place the uncooked rolls in a single layer and then put them into a freezer-safe container or bag.
Recipe Notes:
This recipe will accept cod, tilapia, haddock, pollock, or another kind of firm white fish.
To give the filling an extra kick, you can add some red pepper flakes, cayenne pepper, or a little bit of hot sauce.
If you want an even crunchier coating, simply wipe the outside of the rolls with a little oil and cook them in an air fryer rather than deep-frying them.
Savor these crispy, golden Fried Fish Rolls with your preferred dipping sauce!
Fried Fish Roll
Ingredients
Method