Cripsy fish spring rolls
- January 2020
- Serves 4-6
- Hands-on time 40 min
Celebrate Chinese New Year with Ken Hom’s fish spring rolls – they’re deliciously crispy and will leave you fighting for seconds.
“Fish symbolises prosperity. If there was a large crowd, a whole fish would be served but my mum, being economical, used a fish paste instead. Although not totally traditional, it did bring us prosperity!” – Ken Hom
- 9.5g (0.8g saturated)
- 15.3g (0.8g sugars)
Traditionally, fish rolls are wrapped in caul fat (it’s a membrane used to wrap pâtés and faggots). This recipe uses filo pastry instead, which works just as well and is easier to find.
If your pan isn’t big enough to fry 25cm rolls, halve the pastry and make 8 rolls.
Assemble the rolls and make the dip up to 4 hours ahead. Cover the rolls and chill until ready to finish the recipe.
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