Fish and coconut spring rolls

Fish and coconut spring rolls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 spring rolls
Author Connie Veneracion


  • 1 kilogram fish fillets (lapu-lapu, maya-maya, labahita, tilapia…)
  • 1 cup desiccated coconut
  • 1/4 to 1/2 cup finely sliced green onions
  • 1 to 2 green finger chilies finely chopped (see tip on how to control the spiciness)
  • 2 teaspoons salt
  • 24 spring roll wrappers
  • a bunch of cilantro roughly chopped
  • 1 egg beaten
  • 2 to 3 cups vegetable cooking oil for deep frying


  • Cut the fish fillets into finger sized pieces, about half an inch wide by three to four inches long. Mix the fish fillets with the dessicated coconut, chilis, spring onions and salt.
  • Separate the spring roll wrappers.
  • On a spring roll wrapper, lay a fish and make sure you include a generous amount of spring onions and chilis. Sprinkle some chopped cilantro, brush the edges of the wrapper with egg wash, roll and seal (see step-by-step guide on wrapping spring rolls). Repeat until all the fish fillets have been wrapped.
  • Heat the cooking oil. Fry the spring roll in batches until golden brown, rolling them for even cooking.
  • Fish and coconut spring rolls
  • Serve the fish and coconut spring rolls immediately with nuoc mam pha for dipping.
  • If you’re wondering what the other dish in the photo is, it’s crispy catfish and green mango salad (yum pla dook foo).