Fish Cake Roll Recipe

Name: Fish Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. fish cake (available at Chinatown fish markets); 1 small can bamboo shoots; 2 stalks celery; 1/2 medium size round onion; 1 piece char siu (about 1/4 lb.); 1 piece ham (about 1/4 lb.); 1 egg; 2 stems green onion; 1 tsp. cornstarch; 1 tsp. sugar; dash of salt; dash of pepper

Servings: persons

1 lb. fish cake (available at Chinatown fish markets)
1 small can bamboo shoots
2 stalks celery
1/2 medium size round onion
1 piece char siu (about 1/4 lb.)
1 piece ham (about 1/4 lb.)
1 egg
2 stems green onion
1 tsp. cornstarch
1 tsp. sugar
dash of salt
dash of pepper

1
Slice meats, bamboo shoots, round onion and celery in strips. Mix fish cake well with egg, cornstarch and seasonings.
2
Add chopped and sliced ingredients to fish cake mixture and mix well. (Add chopped black mushrooms and chopped fresh water chestnuts, if desired.)
3
Then put mixture onto all-purpose spring roll wrappers (available at your supermarket's refrigerated section or buy lumpia wrappers).
4
Wrap and roll.
5
Heat 1 quart oil in pot for deep frying.
6
Place rolls in hot oil.
7
Fry to golden brown.
8
Slice when cool to desired length.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. fish cake (available at Chinatown fish markets), 1 small can bamboo shoots, 2 stalks celery, 1/2 medium size round onion, and more.

Yes, Fish Cake Roll falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cake Roll

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