Tinapa (smoked fish), salted eggs and tomato spring rolls
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Tinapa (smoked fish), salted eggs and tomato spring rolls

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 2 tomatoes
  • 1 bird’s eye chili
  • 2 salted eggs
  • 1 tinapang bangus smoked milkfish
  • 1 small bunch scallions mint and cilantro
  • salt to taste
  • pepper to taste
  • 10 to 12 spring roll wrappers
  • 2 to 3 cups cooking oil for frying

Instructions

  • Halve the tomatoes, scoop out and discard the seeds. Roughly chop the tomato flesh.
  • Finely chop the chili.
    How to cook Tinapa (smoked fish), salted eggs and tomato spring rolls: step-by-step
  • Halve the salted eggs, scoop out of the shells and roughly chop.
    How to cook Tinapa (smoked fish), salted eggs and tomato spring rolls: step-by-step
  • Discard the skin, head and tail of the fish. Flake the flesh.
    How to cook Tinapa (smoked fish), salted eggs and tomato spring rolls: step-by-step
  • Roughly chop the scallions, mint and cilantro.
    How to cook Tinapa (smoked fish), salted eggs and tomato spring rolls: step-by-step
  • Mix together the tomatoes, chili, salted eggs, fish, scallions, mint and cilantro. Sprinkle with salt and pepper. Toss to blend.
  • Wrap one heaping tablespoonful of the filling with the spring roll wrapper (see how to wrap spring rolls). Repeat until all the filling has been used.
  • Heat the cooking oil and fry the spring rolls (in batches if necessary) until browned and crisp. Drain on paper towels.
    Tinapa (smoked fish), salted eggs and tomato spring rolls
  • Serve the spring rolls at once. Recommended dipping sauce: hot and spicy vinegar.