Asian
2-Ingredient Crispy Fish Roll (Beef Wellington-Style Wrap)
$1
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
260Calories
10gProtein
13gFat
26gCarbs
3gSugar
1gFiber
480mgSodium
20mgChol
3gSat Fat
160mgPotassium
25mgCalcium
1.2mgIron
0.5mcgVitamin B12
2mgVitamin C
Goes well with
Tsingtao Beer
local
Jasmine Green Tea
international
dairy-free
nut-free
Instructions
1
Cut the fish rolls into pieces sized to fit a spring roll pastry sheet.
2
Lay a spring roll pastry sheet flat on a clean surface.
3
Place a piece of fish roll in the center of the pastry.
4
Wrap and fold the pastry tightly around the fish roll, shaping it into a neat log, Beef Wellington-style, and seal the edges with a little water.
5
Repeat with the remaining pastry sheets and fish roll pieces.
6
Heat oil in a pan over medium heat until hot.
7
Fry the wrapped rolls, turning occasionally, until golden brown and crispy on all sides.
8
Remove and drain on paper towels to remove excess oil.
9
Serve hot with Bangkok sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 sheets Spring roll pastry sheets
- 4 pieces4 pieces Cedea fish roll
- 250 ml250 ml Cooking oil (for frying)
- 2 tbsp2 tbsp Bangkok sauce (sweet chili dipping sauce)
