Fish Cake Roll

Name: Fish Cake Roll
Ingredients: 1 lb. fish cake (available at Chinatown fish markets); 1 small can bamboo shoots; 2 stalks celery; 1/2 medium size round onion; 1 piece char siu (about 1/4 lb.); 1 piece ham (about 1/4 lb.); 1 egg; 2 stems green onion; 1 tsp. cornstarch; 1 tsp. sugar; dash of salt; dash of pepper

12 ingredients

8 steps

Ingredients

1 lb. fish cake (available at Chinatown fish markets)
1 small can bamboo shoots
2 stalks celery
1/2 medium size round onion
1 piece char siu (about 1/4 lb.)
1 piece ham (about 1/4 lb.)
1 egg
2 stems green onion
1 tsp. cornstarch
1 tsp. sugar
dash of salt
dash of pepper

Directions

1

Slice meats, bamboo shoots, round onion and celery in strips. Mix fish cake well with egg, cornstarch and seasonings.
2

Add chopped and sliced ingredients to fish cake mixture and mix well. (Add chopped black mushrooms and chopped fresh water chestnuts, if desired.)
3

Then put mixture onto all-purpose spring roll wrappers (available at your supermarket's refrigerated section or buy lumpia wrappers).
4

Wrap and roll.
5

Heat 1 quart oil in pot for deep frying.
6

Place rolls in hot oil.
7

Fry to golden brown.
8

Slice when cool to desired length.