Fish spring rolls are a fried dish that is crispy, delicious, and unique with an enticing flavor and simple steps to prepare, allowing you to make them and change the taste for the whole family. Let’s go to the kitchen with TasteVN and learn right away 2 ways to make this Phan Thiết specialty!
1. Fish spring rolls with cassava
Preparation
30 minutes
Cooking
30 minutes
Difficulty
Medium
Ingredients for Fish spring rolls with cassava For 2 people
Cassava 100 gr Carrot 100 gr Red onion 50 gr Green onion 1/2 stalk Mackerel 300 gr Soybean paste 2 tablespoons MSG 1 teaspoon Salt 1/3 teaspoon Seasoning powder 1 teaspoon Sugar 2 tablespoons Chopped chili 1/2 teaspoon Ground pepper 1/3 teaspoon Chopped lemongrass 1 teaspoon Rice paper 30 pieces
How to choose cassava (manioc)
- When buying cassava, you should choose those with medium small size, straight stems, light brown color, and feel soft when held, as these are the sweet, tender roots with less fiber.
- Additionally, you can check if the cassava is fresh by lightly scratching the thin outer skin with your fingernail; if the inner skin is light pink, it is a good choice.
- Avoid choosing cassava roots that feel dry, hard, or have an unusual smell, or wilted leaves, as these are not good anymore.
How to prepare Mackerel Spring Rolls with cassava
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Prepare the ingredients
Peel the cassava and carrot, wash them, then shred them into bite-sized pieces.
Peel the shallots, rinse with water, and slice them into thin pieces.
For the green onions, just remove the roots, wash them, and chop them finely.
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Mix the filling
Put 100gr of cassava and 100gr of shredded carrot along with 50gr of sliced shallots and 1/2 chopped green onion into a bowl, and mix well. Then squeeze out the water and set aside in a separate bowl.
Tip:
- Squeezing out the water helps prevent the vegetables from making the rice paper soggy and tearing when rolled.
- When you squeeze out the water like this, the vegetables also become more chewy and tasty.
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Prepare and Marinate the Mackerel
To eliminate the fishy smell, wash the mackerel thoroughly with water, then scrape off the scales, remove the tail, and the two gills, and wash it again to ensure it’s clean.
Next, continue to cut off the head and gut it, then place the fish in a bowl of diluted lemon juice, soaking it for about 5 minutes.
Finally, simply remove the fish to drain and cut it into thin, bite-sized pieces.
Note: After cutting the mackerel, minimize washing it with water as this will make the fish very fishy.
Tips for filleting mackerel:
- Dry the water off the fish to prevent slipping while filleting.
- Next, use one hand to press down firmly on the fish, while the other hand uses a knife to cut deep into the flesh of the fish.
- When the knife reaches the bones, turn it sideways and move the knife along the bones.
- Once you’ve filleted 2/3 of the fish, use the knife to pierce through the fish, then with one hand firmly holding the knife, use the other hand to pull down forcefully on the flesh towards the tail to separate the meat from the fish.
- Continue performing the same steps on the other side of the fish and with the remaining fish.
To marinate the mackerel, place the fish in a bowl along with 2 tablespoons of fermented soybean paste, 1 teaspoon of monosodium glutamate, 1/3 teaspoon of salt, 1 teaspoon of seasoning powder, 2 tablespoons of sugar, 1/2 teaspoon of minced chili, 1/3 teaspoon of ground pepper, and 1 teaspoon of minced lemongrass.
Mix well and marinate for about 15 minutes for the fish to absorb the flavors.
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Roll the spring rolls
First, prepare a clean cutting board, then place a rice paper sheet on it and add a bit of the prepared vegetables, topped with 2 pieces of marinated fish.
Finally, fold the sides of the rice paper and gently roll it tightly to have a spring roll!
Tip: You can brush a little water on the rice paper to make it easier to roll, however, you should work quickly and gently so that the paper doesn’t absorb too much water and tear!
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Frying spring rolls
Put a pan on the stove, add about 1 liter of cooking oil to the pan, then heat over medium heat for about 2 minutes until the oil is hot.
Add the rolled spring rolls and fry them in the oil over medium heat for about 5 minutes until they are golden and crispy, then turn off the heat. Use a slotted spoon to remove the fried spring rolls and let them drain the oil.
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Finished product
Mackerel spring rolls with cassava are delicious, crispy in the mouth with crunchy vegetables and flavorful mackerel, really appealing, right? Serve with sweet and sour dipping sauce, a bit of fresh herbs, and it’s a perfect combination.
2. Mackerel spring rolls with sweet potato
Preparation
30 minutes
Cooking time
15 minutes
Difficulty level
Medium
Ingredients for Mackerel Spring Rolls with Sweet Potato Serves 4
Mackerel fillet 200 gr Sweet potato 1 piece Onion 1/2 piece Green onion 1/2 stalk Carrot 1/2 piece Lemon 1 slice Rice paper 1 pack (spring roll type) Cooking oil 1 liter Vinegar 100 ml Common seasoning a little (sugar/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose fresh and delicious sweet potatoes
- When buying sweet potatoes, you should prioritize those that are medium-sized, feel firm and heavy in hand.
- The outer skin of the sweet potato should be even, without scratches, and thin. Additionally, good and sweet sweet potatoes usually have a layer of powder or soil still clinging to them.
- Avoid buying sweet potatoes that are too large or have indentations or black spots on the surface, as these often tend to be wormy and fibrous, rather than sweet and tender.
How to prepare Mackerel Spring Rolls with Sweet Potato
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Prepare the ingredients
After peeling, wash the sweet potato and carrot thoroughly, then drain and julienne them.
After peeling the onion, rinse it under water, drain, and slice it thinly.
For the green onion, just trim the roots, wash it clean, and cut it into sections.
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Marinate the fish and mix the filling
After purchasing, you need to remove the fishy smell from the mackerel fillet by soaking it in a mixture of 100ml vinegar for about 5 minutes, then rinse it with clean water and let it drain.
Next, add the drained mackerel, grated sweet potato, grated carrot, chopped green onion, and thinly sliced onion into a bowl.
Season with 1 tablespoon of seasoning powder, 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of ground pepper, then mix well and marinate for about 14 minutes for the fish to absorb the flavors.
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Spring Roll Wrapping
Place a layer of rice paper on a cutting board, then add about 1 teaspoon of filling on top (about 1/2 finger width from the edge of the rice paper), and fold the two sides of the rice paper inwards.
Roll it tightly until you run out of rice paper, then stop and place it on a plate.
Tip: If you want it to be crispier, you can store the freshly rolled spring rolls in the cooler section of the refrigerator for about 10 minutes before frying. -
Fried mackerel and sweet potato spring rolls
Place a pan on the gas stove, add about 1 liter of cooking oil to the pan, and heat it over medium heat for about 1 minute until the oil is hot, then squeeze the juice of 1 slice of lemon into it.
Stir well and wait for the oil to boil, then add the spring rolls, frying them over low heat for about 5 minutes until they are golden brown, then remove and let them drain the oil.
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Final product
The mackerel and sweet potato spring rolls, once completed, will have an evenly beautiful golden color. When eaten, you can feel the crispy outer layer combined with the filling that is seasoned just right, soft and sweet, extremely appealing.
The mackerel meat in the filling is fresh and delicious, dipped in sweet and sour fish sauce, fresh herbs, and rice paper makes it perfect!
How to choose fresh and delicious mackerel
- To choose good mackerel, you need to observe the outside of the fish closely. Look for fish with bright red gills and eyes that are not red. If the gills are light red and the eyes have red streaks or are completely red, then the fish is spoiled.
- Additionally, you should choose slender fish with light pink bellies and thick bodies. Especially, you should opt for mackerel with smaller bones, as these fish have more flesh, are firmer, and taste sweeter.
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Finally, we have also learned 2 ways to make mackerel spring rolls that are crispy and enticing specialties of Phan Thiet. Be confident to showcase your skills for the family to change things up this weekend. Don’t forget to let TasteVN know your thoughts in the comments below!
