Crispy Mango Fish Rolls
Servings: 1
Prep Time: 15 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes


  • 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 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon olive oil, as needed
  • Mango chutney, for garnish
  • Calypso sauce, for garnish
  • Per order (2 rolls per order): Lay wrapper with corner pointing toward you on a clean surface. Add all ingredients except olive oil in center of roll. Fold bottom over filling. Fold both sides in toward filling, then continue rolling, sealing last corner with oil. Place seam side down on a baking sheet. Bake at 450 degrees F 10 minutes or until crispy. Serve with a dollop of mango chutney and a few drops of calypso sauce.

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

    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

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