Cameroonian Fish Rolls are a delightful delicacy made with seasoned fish filling wrapped in crispy spring roll wrappers. This recipe brings together the flavors of fresh fish, aromatic spices, and crunchy wrappers, creating a perfect appetizer or snack.
Ingredients: 500g fresh fish fillets, deboned and finely chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon tomato paste. 1 tablespoon vegetable oil. 1 teaspoon ground white pepper. 1 teaspoon paprika. Salt to taste. 1 packet of spring roll wrappers. Oil for frying.
Instructions: Put vegetable oil in a pan and heat it over medium-low heat. When you add the chopped onions, cook until they become clear. Grate the ginger and add the minced garlic. Cook for one more minute until the smell is nice. Add salt, ground white pepper, paprika, and tomato paste and mix well. Combine well. Add the chopped fish fillets to the pan and cook until the fish is done and the mixture is just a little bit dry. Take it off the heat and let it cool down. Cover a spring roll wrapper with a piece of the fish mixture spread out diagonally across it. As you roll the wrapper up, fold the edges in toward the middle. Use a little water to seal the edges of the wrapper to keep the roll in place. Do it again with the rest of the filling and wrappers. In a deep pan or fryer, heat the oil over medium-high heat. It should take about 34 minutes per side to fry the rolls until they are golden brown and crispy. Take the rolls out of the oil and let them drain on paper towels to get rid of the extra oil. Serve hot with the sauce of your choice.
Prep Time: 30 minutes
Cook Time: 20 minutes
choc o pain
