Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Smoked fish, salted eggs and tomato spring rolls
I used to serve smoked fish, salted eggs and tomato spring rolls as an appetizer. Then, I discovered that by modifying the proportion of the ingredients, they become filling enough and more boldly flavored to be paired with rice.
Course
Appetizer, Main Course
Cuisine
Modern Filipino
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
salted eggs
shelled
2
plump
tomatoes
halved, seeds discarded and cut into cubes smaller than a quarter inch
1
bird’s eye chili
(optional) finely chopped
1
small bunch
scallions
finely sliced
1
small handful
Thai basil
torn into small pieces
2
tinapang bangus
(smoked milkfish)
20
small
spring roll wrappers
cups
cooking oil
for deep frying
rice
to serve
Instructions
Halve the shelled salted eggs, dump into a mixing bowl and press with a fork until the mixture resembles coarse crumbs.
Add the tomatoes, chili (if using) scallions and basil.
Discard the skin, head and tail of the fish. Flake the flesh.
Add to the salted eggs and vegetables in the bowl.
Toss lightly but throughly until the ingredients are evenly distributed.
Wrap one heaping teaspoon of the filling with the spring roll wrapper. Repeat until all the filling has been used.
In a fryer, heat enough cooking oil to reach a depth of at least three inches.
Fry the spring rolls (in batches if necessary) until browned and crisp. Drain on paper towels.
Half fill bowls with rice, top with spring rolls and serve, optionally, with mangoes and cucumber on the side.