Chinese Fish Rolls

Hello friends, I´m back after my summer vacation. So there will be regular updates from now on. Let’s start with a snack 🙂

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg
Pinch of salt
2 – 3 cups water

For The Filling:
300g fish or salmon
3 potatoes – boiled mashed
2 carrots – cut into small pieces
1 onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
4 -5 curry leaves
1 tablespoon chili powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
½ tablespoon salt

For Deep Frying:
3 cups of bread crumbs
2 eggs – beaten
Oil to fry

DIRECTIONS:
Making The Filling:
Heat a large pan with oil in medium heat.
Then add chopped garlic, ginger curry leaves. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now carrots pinch of salt, fry it till its cook.
When the carrot is ready, you can add fish or salmon into the pan and mix it well.
Add chili powder, turmeric, pepper salt, mix the mixture well.
Reduce the heat to low and add mashed potato, mix it well with carrot fish mixture.
Let it cool nearly 1 hour and now you have the filling for the Chinese rolls.

Making The Pancake Batter:
In a medium bowl, mix the flour salt together. Then add the egg and 2 cups water. Mix it well, after it adds rest of the water and make a thick, smooth batter.

Making Chinese Fish Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of filling. (Place the filing on the middle of the pancake.)
Fold the two opposite sides into the middle, and from the bottom of the pan cake roll it nicely tightly. Finely you’ll get a nice roll.

DEEP FRYING:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:

Chinese rolls are ideal for tea parties as a evening snack.
When you are serving Chinese rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don’t like fish, you can use chicken or any meat you like. Or even eggs or vegetables only.
2. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (add another ¼ cup water)

ENJOY!!!


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