Double-Stuffed Tilapia Inspired Egg Rolls!
Hey y'all! A couple days ago I decided to make these little babies. They egg rolls filled with Tilapia, spinach, arugula, mangos and tomatoes! Don't let the ingredients throw you off. The balance between the bitterness of the lemon used on the Tilapia mixed with the sweet, pungent taste of the mangos is actually an invigorating play on your taste buds. So let's go food-aholics! Let's get cookin'!!
Servings:
6 Egg Rolls
Ingredients:
12 egg roll sheets
6 cups of vegetable or canola oil
5 cleaned and de-scaled Tilapia planks
1 Fresh lemon
1 cup of spinach and arugula mixed
1 small tomato
sea salt and fresh ground pepper
2 tablespoons of Virgin Olive Oil
Recipe:
Begin by setting the oil on the stove on medium heat until the oil begins to heat up to 400 degrees F. (TIP: You can check and see if the oil is at the correct temperature by using a kitchen thermometer or throwing just a pinch of flour into the oil and seeing what color it turns to. You're looking for a golden brown color.)
Next, take your lemon and roll it on the counter (Releases the juices that are inside and allows you to squeeze them out easier). After you are finished rolling the lemon, cut it in half and squeeze it along the tilapia. Use all of the lemon.
Season both sides of the tilapia with a pinch of sea salt and a pinch of freshly ground black pepper.
Place the seasoned fish in a skillet with the olive oil and cook both sides until all of the pink is gone. About 3-4 minutes on each side, depending upon the thickness of your cut of fish.
While that is cooking, chop your tomato into fine bits. Also peel and finely shop your mango.
Place an egg roll sheet on a chopping board as a diamond shape. Now add a pinch of spinach and arugula onto your egg roll sheet. Once the fish is cooked, cut them into halves and place a half of fish on top of the spinach and arugula. Now add the tomatoes and mangos on top. once you're done, fold the bottom lip upwards, then the two sides and then the top fold. Now everything may begin to fall out of the egg roll. It's cool. Just wrap it the same way in another sheet. It is double-stuffed after all!! ;)
Make sure the temp of the oil is sufficient.
Now due to the consistency of the egg roll, it will begin to get slippery and stick together...that's ok!! just drop them, one by one, into the oil. Make sure they aren't burning and continue to flip them over once they begin to brown. (Maybe about 3 minutes each side since they will be so big!)
When done, allow the grease from the egg rolls to drain by placing a couple paper towels on a plate and placing the egg rolls on top of them.
Once they are drained and are cool, Enjoy!
~LyricaLaura