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LOCATION: Recipes >> Asian >> Eggrolls 13

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Fish Egg Rolls
makes 24

1-1/2 tablespoons sesame seed oil
1 black or red pepper
1/2 pound Flounder fillet, cubed
1-1/2 teaspoon chicken bouillon
2 cloves garlic, minced
1-1/2 tablespoons water
1/2 cup finely shredded cabbage
1 teaspoon cornstarch
4 green onions, chopped
2 quarts water
4 button mushrooms, chopped
2 teaspoons lemon juice
egg roll wrappers

Heat 1/2 teaspoon sesame oil in wok over low heat. Add fish cubes
and garlic and simmer for 5 minutes; remove to a plate. Add
remaining oil, cabbage and scallions to wok. Stir-fry 3 minutes.
Push vegetables to side and place mushroom and lemon juice in the
center. Stir-fry 1 minute. Return fish cubes. Stir in pepper
and bouillon. Simmer 2 minutes. Mix cornstarch and water. Add to
wok. Stir and simmer until thickened. Remove fish filling from
wok to bowl. Place the egg roll skins, one at a time so they don't
dry out, on a flat surface. Arrange wrapper like a diamond with a
corner facing you. Place about 1/4 cup of filling in the lower
part of the diamond, leaving about 1 inch of wrapper on either
side. Fold the bottom corner over the filling, roll up half way,
then fold the sides over. Coat the top corner of the wrapper with
egg, then seal and press to fully enclose. Arrange egg rolls on
a baking sheet dusted with cornstarch, covered with a dry towel,
until all the egg rolls are stuffed. (Do not refrigerate or the
wrappers will crack.) Heat the peanut oil to deep-fry temperature
(325 F) in a wok or deep skillet. Fry the rolls until golden brown
all over, 2 minutes per side.


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