Crispy Mango Fish Rolls

  • PREP TIME15 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS1

Source: Chef Danielle Allen, The Breadfruit, Phoenix, AZ

Nutritional analysis per serving (without salsa or sauce): Calories 149; Protein 9 g; Carbohydrates 23 g; Fat 2 g; 13% Calories from Fat; Cholesterol 13 mg; Sodium 544 mg; Potassium 206 mg; Fiber 1 g

Crispy Mango Fish Rolls

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Crispy Mango Fish Rolls

Ingredients

  • 1 spring roll wrapper* or egg roll wrapper
  • 1 ounce mild white fish, such as American Red Snapper
  • 1 ounce thinly sliced wedges of fresh mango
  • 1/4 ounce (1 tablespoon) pickled ginger
  • 1/4 ounce (1 tablespoon) finely diced onion
  • 1/4 ounce (1 tablespoon) chopped bok choy
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp olive oil, as needed
  • Mango chutney, for garnish
  • Calypso sauce, for garnish

  • PREP TIME 15 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS1

Source: Chef Danielle Allen, The Breadfruit, Phoenix, AZ

Nutritional analysis per serving (without salsa or sauce): Calories 149; Protein 9 g; Carbohydrates 23 g; Fat 2 g; 13% Calories from Fat; Cholesterol 13 mg; Sodium 544 mg; Potassium 206 mg; Fiber 1 g

Crispy Mango Fish Rolls

Instructions

Per order (2 rolls per order)

  1. Lay wrapper with corner pointing toward you on a clean surface. 

  2. Add all ingredients except olive oil in center of roll.

  3. Fold bottom over filling. 

  4. Fold both sides in toward filling, then continue rolling, sealing last corner with oil. 

  5. Place seam side down on a baking sheet.

  6. Bake at 450 degrees F 10 minutes or until crispy. 

  7. Serve with a dollop of mango chutney and a few drops of calypso sauce.

  8. *If using spring roll wrappers, soften in warm water. Ingredients yield 1 roll

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