Crispy Mango Fish Rolls
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Credit: Danielle Allen, Chef, The Breadfruit, Phoenix
The National Culinary Review, April 2014
1 spring roll or egg roll wrapper
1 oz. mild white fish
1 oz. thinly sliced fresh mango wedges
1 T. pickled ginger
1 T. finely diced onion
1 T. chopped bok choy
1/8 t. salt
1/8 t. pepper
¼ t. olive oil
Mango chutney, for garnish
Calypso sauce, for garnish
Method: On clean surface, lay wrapper with corner pointing toward you. Add in center of roll: fish, mango wedges, ginger, onion, bok choy, salt and pepper. Fold bottom over filling. Fold sides toward
filling; continue rolling, sealing last corner with oil. Place seam side down on baking sheet. Bake at 450°F 10 minutes, or until crispy. Serve with dollop mango chutney and few drops calypso sauce.
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