Jalapeño Mackerel Crispy Egg Rolls

Servings

4-6

Prep Time

30 minutes

Difficulty

Intermediate

Ingredients

2 cans King Oscar Mackerel with Jalapeños
2 cups thinly sliced cabbage
1 small carrot, shredded
1/2 green onion, diced
1 large egg, beaten
2 tsp soy sauce
1 tsp garlic powder
12 egg roll wrappers
Beaten egg, for sealing wrappers
Oil, for frying
Dipping options: Sesame peanut sauce, hot sauce, or sweet Thai chili sauce

Crispy fried egg rolls stuffed with jalapeño mackerel, cabbage, and carrot, served with your choice of sesame peanut, hot, or sweet Thai chili dipping sauce. A crowd-pleasing appetizer with a satisfying kick.

Instructions

In a large bowl combine cabbage, carrot, green onion, egg, soy sauce, and garlic powder.
Drain the mackerel cans, but keep the jalapeños with the mackerel.
Gently fold in the mackerel and jalapeños and break the mackerel into small chunks. Stir until everything is well combined.
Add about 2 Tablespoons of mackerel filling on one edge of an egg roll wrapper.
Roll the egg roll about 1/3 way through, then fold in both edges.
Continue rolling the egg rolls, then seal the edges with a little bit of beaten egg.
Pour about 1/2 inch of oil into large frying pan or skillet. Heat over medium-high heat until oil is about 350°F.
Fry egg rolls for about 6-8 minutes (3-4 minutes on each side) or until egg rolls are crispy brown.
Allow to cool and serve with your choice of sauces.