Fish Eggrolls

This deep-fried food is always a welcome appetizer at any party. Each country in the world has its own deep-fried finger food. Asians have the egg rolls, and I think egg rolls always ranked as the number 1 hors d’oeuvre. For that reason, there are many recipes that create wonderful egg rolls. The fillings inside are endless – from vegetables to meat or seafood.  I like to make simple egg rolls when just for a daily snack. There is no need to go fancy or create a complicated filling like for Vietnamese egg rolls. Most deep-fried food is tasty by itself because of the fat contained in the oil.  However, to enjoy these eggrolls daily or weekly, the filling can be easily made healthy, such as the recipe below for making fish egg rolls.

Ingredients:
1 lb. fish fillets, such as cod or tilapia, finely diced
1 carrot, shredded or diced
1 cup jicama, shredded or diced
2 cups bean sprouts
1/2 cup corn
1/2 cup sweet pea
1 cup red onions, diced
3 green onions, chopped
3 shallots, sliced
2 garlic cloves, minced
2 eggs  
1 tsp each of salt, sugar, and fish sauce
1/2 tsp black pepper
1 package egg roll sheets

Oil for deep frying
2 tbs of cornstarch for sealing eggroll sheets

Directions:
Bring a pot of water to boil then blanch carrots, jicama, corn and pea for 1 minutes. Drain

Combine all the ingredients and mix well.

Mix 2 tbs of cornstarch with 1/4 cup of hot water (this will be the "glue" to seal the edges of the eggroll sheets).
Lay an eggroll sheet on a countertop or work surface.

 Add 2 tbs of filling onto the center of the sheet. 

 Fold 2 opposite sides of the sheet towards the center to cover the filling.

 Wrap and roll the closest unfolded side of the sheet firmly and seal with the cornstarch “glue”.

Bring 2 cups of oil to about 350° and deep fry the egg rolls until golden and crispy. Serve with sweet dipping sauce.