Chinese cuisine

Easy

Crispy Fish Rolls Wrapped in Tofu Skin

These Golden Crispy Fish Rolls wrapped in Tofu Skin are the perfect finger food for any party. The Asian pear strips infused a light fruity sweet to them.

Chef John Zhang

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

12.25 oz Solo Fish
1 count Asian Pear, Peeled
1 sheet Bean Curd Skin
1 oz Green Onion, Shredded
1 tsp Salt
1 pinch Granulated Garlic
1 tsp Sugar
1 tsp Five Spice Powder
1 count Egg

Directions:

Step 1

Cut the fish fillet and pear into fine strips.

Step 2

In a large bowl, combine the fish strips, pear, green onion, salt, granulated garlic, sugar, five-spice powder, egg together, and mix well.

Step 3

To wrap the roll - Place a piece of the beancurd skin on a flat surface, and brush the surface with egg wash. Place about 3 heaped tbsp of the filling in the middle of the beancurd skin. Roll the beancurd skin over and fold the sides to form an envelope.

Step 4

In a deep frying pot (160 °C / 320 °F), shallow fry beancurd skin rolls in batches until golden. Remove and drain well.

Step 5

Cut the fish rolls into small bites and serve hot.

Step 6

Enjoy!