Smoked fish, salted duck eggs and tomato spring rolls
Crispy wrapper, filling that is at once salty and tangy with an irresistible smoky flavor and aroma, these spring rolls can be served as an appetizer or paired with rice for a complete meal.
Servings 4 people
Ingredients
- 2 salted duck 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
- 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.
