Fish Rolls
Crispy, golden, and bursting with flavor, these Fish Rolls make the perfect appetizer or snack that’s sure to impress at any gathering. Filled with tender white fish fillets like cod or haddock, marinated in zesty lemon juice and aromatic spices, and combined with a savory mix of sautéed vegetables, these rolls are wrapped tightly in spring roll wrappers and fried to crunchy perfection. The addition of coriander and a hint of red chili powder adds a fresh, mildly spiced kick, making every bite irresistibly delicious. Ideal for seafood lovers, these homemade fish rolls are quick to prepare and pair beautifully with your favorite dipping sauces. Whether you’re hosting a party or whipping up a snack for the family, this recipe is a simple yet show-stopping choice!
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Recipe Information
Ingredients
- 300 grams White fish fillets (e.g., cod, haddock, or tilapia)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 medium Carrot
- 2 tablespoons Oil (for cooking)
- 2 tablespoons Coriander leaves (chopped)
- 0.5 teaspoon Red chili powder
- 12 pieces Spring roll wrappers
- 1 large Egg (for sealing)
- 500 milliliters Oil (for deep frying)
Instructions
Rinse the white fish fillets under cold water, pat them dry with a paper towel, and cut into small pieces.
Marinate the fish pieces with lemon juice, salt, and black pepper, and set aside for 10 minutes.
Finely chop the onion, garlic, and carrot. Heat 2 tablespoons of oil in a pan over medium heat.
Add the chopped onion and garlic to the pan, and sauté until translucent, about 2–3 minutes.
Add the carrots and cook for another 2–3 minutes until softened.
Add the marinated fish to the pan and cook while breaking it apart into smaller pieces with a spoon. Cook until the fish is fully cooked and flaky, about 5 minutes.
Stir in the chopped coriander leaves and red chili powder, and adjust the seasoning with salt and pepper if needed. Remove the filling from the heat and let it cool completely.
Beat the egg in a small bowl to use as a sealing agent.
Take one spring roll wrapper and place it on a flat surface. Add 1–2 tablespoons of the fish filling near the bottom edge of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly into a cylinder. Seal the edge with the beaten egg to prevent it from opening during frying.
Repeat the process with the remaining wrappers and filling.
Heat the oil for deep frying in a deep pan or pot over medium heat until it reaches 180°C (350°F).
Fry the fish rolls in batches, turning them occasionally, until golden brown and crispy, about 3–4 minutes per batch.
Remove the rolls with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve the fish rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
