2 or 3 large potatoes boiled & cut up into small pieces 1 can of Jack Mackerel (Or Tuna or Salmon in water) 1 onion finely chopped 1 cup of grated carrot (or grated pumpkin or sweet potatoes, they all work great!) 1 or 2 tbsp canola or vegetable oil 1/4 tsp of ginger paste (secret ingredient) Seasoning - chili powder/red pepper flakes/salt/pepper curry leaves (optional)
For the batter & wrapping:
1 package of Rice paper (you can find them at Chinese/Vietnamese Stores, they usually come in round or square shapes, I prefer the square rice paper because ites easier to roll up) Some warm water (to dip the rice paper to soften them up) 1 beaten egg Canned Bread crumbs (fresh bread crumbs will not work. Also try throwing some cheerios cereal or Ritz snack crackers into a food processor & mix them with canned bread crumbs for a crispier bite)
Making the filling;
Stir fry the onions/carrots/ginger paste in oil until they get tender. Add seasoning & curry leaves to your taste. Now add the canned fish. Flake the canned fish before you add to the mixture to make things easier. Add the cut up potatoes. Add seasoning again to your taste. Mix it well for a few more minutes. Leave it aside.
Handling the Rice Paper & doing the batter;
1 package of rice paper usually contains about 25-30 wrappers. The number of Chinese Rolls you want to make is up to you, but the recipe yields about 20-25 Chinese Rolls. Keep a pan half filled (or less) with water on low heat while you make the rolls. Dip the rice paper in warm water & let it submerge for about 30 seconds & you will see that it softens up. Take it out (use tongs if itfs too hot to handle) & lay it out unwrinkled on a plate or a cutting board. Place a scoop of filling into the bottom half of the wrapper & roll it up like burrito. (two sides first & then roll from bottom to the top)
Once you get done with all the wrapping, it's time to dip the finished wrappers in a beaten egg & coat them with bread crumbs. Deep fry the rolls just until golden brown. They will float up in about 2-3 mins. If you like it crispy, fry them a minute or two longer. Your feedback is always welcome!