Saturday, May 2, 2015

Hello budget-friendly moms and dads! Today, I am giving you another recyclable recipe. 

Are you looking for an innovative recipe to recycle left over fried fish? I have been making Fish Spring Rolls ("Lumpia") out of our left over fried fish. It is very easy to make. The staple recipe is that of Lumpiang Shanghai or Pork and Beef Spring Rolls. I only substitute the meat with flaked left over fried fish. Another ingredient I add is one egg and half a cup of bread crumbs to make the mixture moist.

Here is an easy to follow recipe:

1/2 kilo (1.1 pounds) de-boned and flaked fish
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 medium carrot, grated
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (the left over fried fish has enough salt in it)
1 tablespoon brown sugar
1 egg (beaten)
a few sprigs of cilantro, finely chopped (optional)
1/2 cup bread crumbs (or 1/4 cup all purpose flour)
1 1/2 scallions finely chopped
Spring roll wrappers (Rice paper)
Oil for frying

1. Mix first 11 ingredients together. Set aside for half an hour to ensure the flavors have blended together. Meanwhile, heat some oil in a wok, or deep fryer. 
2. While waiting for the oil to heat up, prepare the fish spring rolls. Lay the spring roll wrapper on a flat surface.
3. Scoop two tablespoons of the mixture and spread it on the wrapper, making a long low mound across the diameter of the wrapper.
4. Fold the ends of the wrapper and roll. 
5. With a sharp knife, cut the roll into two or three pieces.
6. Deep fry the rolls in hot oil until golden brown.
7. Drain on paper towels.

Dipping sauce of your choice may be served together with the fish spring rolls. My family loves this with honey-mayo-mustard dip. Fish spring rolls also tastes great with good old tomato ketchup, sweet chili sauce, garlic-mayo, sweet and sour sauce, blue cheese dip or ranch dip. Your choice! 

Happy cooking!


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