3 Ways to Make Seaweed Rolls with Quail Eggs and Crispy Fried Fish Rolls, Delicious and Rich

Boil quail eggs and beat eggs

Wash the quail eggs, boil them until cooked, then put them in a bowl of cold water to peel them easily.

Beat the chicken eggs well and put them in a separate bowl.

Roll the seaweed

Lay the piece of seaweed on a flat surface, spread a thin layer of raw pork paste up to half of the seaweed, place about 5 quail eggs at the bottom, then tightly roll it up, applying a layer of egg on top to make the seaweed stick.

Fried Seaweed

Pour the egg over the entire piece of rolled seaweed, then sprinkle breadcrumbs evenly on top.

Heat oil to half a pan, add the rolled seaweed and fry until golden and fragrant, then remove and place on paper towels, using a sharp knife (scissors) to cut into small pieces about 2 cm.

Finished Product

The dish of rolled seaweed with quail eggs has a crispy and chewy seaweed shell, soft and rich quail eggs, served with chili sauce, promising to be a unique snack for you to enjoy on the weekend!

Prepare the ingredients

Finely chop the shallots. Wash the carrots, cut them into thin strips, then use a grater or knife to finely chop half of the carrot. Also chop the dill finely.

Soak the wood ear mushrooms in cold water for about 1 – 3 hours to make them crispy and delicious, then rinse with water and chop finely.

Mix the filling

Combine the chopped shallots, dill, mushrooms, and the chopped carrot with the fish cake, add 1 teaspoon of cooking oil, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of salt. Use your hands to mix and knead the mixture so that the fish cake absorbs the seasonings and becomes more chewy.

Seaweed rolls

Place the tempura flour on 2 plates, 1 plate with dry flour and 1 plate with flour mixed with about 3 – 4 tablespoons of water, or gradually adjust the water amount until the flour becomes thick and sticky.

Lay the seaweed sheets on a clean flat surface, use a spoon to spread the filling over the entire piece of seaweed, add dill and shredded carrot in the center, and roll it up from the outside in. Roll the seaweed piece in dry flour first, then in the thin batter.

Fry the seaweed

Roll the seaweed piece in dry flour first, then in the thin batter. Place it in the oil pan, turn on medium heat, and fry until the crust is golden and crispy. After frying, use scissors (or a knife) to cut into bite-sized pieces about 2 cm.

Final product

The fish cake seaweed rolls are very unique and delicious, served with chili sauce and mayonnaise is fantastic!

Marinate the ingredients

The fish cake you buy is pre-made from the market or supermarkets. To start cooking, put 250g of fish cake in a bowl, then add 30g of fried garlic, 30g of green onions, 10g of pepper and mix well so that all ingredients blend together.

Processing

You place a piece of seaweed on the cutting board for a firmness that makes it easy to spread the fish paste. Use a spatula to evenly spread the fish paste onto the dry seaweed, applying just enough to roll it into a circular shape. You can leave it as a long piece or cut it into small segments.

Continue doing this until you run out of fish paste; meanwhile, you put the pan with oil on the stove, turning on a low flame and waiting for the oil to heat up. After finishing the rolling, you put the seaweed in to fry, flipping both sides evenly so that the fish paste cooks uniformly.

Final Product

The fish paste after frying has a distinctive aroma, with the seaweed on the outside being chewy and the fish paste inside being soft. You can serve it with fresh vegetables and dip it in chili sauce.