Fish Spring Rolls are a version of pancakes that are filled with flaked fish, some veggies and spices. Spring rolls originated from China and spread across the continent.

As many Chinese restaurants opened around the world, the spring rolls became popular this way across many countries. They are a simple and quick snack with easy to get ingredients.

The spring rolls were originally filled with pork meat, shrimp and vegetables. They are a favorite snack in many countries including Nigeria, where they use sardine, tuna or mackerel.

For more recipes like this, check out the following: Cheesy Quesadillas

Ingredients For Making Fish Rolls

• 300 g Fish fillet
• 2 tbsp. Cooking oil
• 1 tsp. Paprika powder
• 1/2 tsp. Salt
• 1/2 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1 tsp. fish masala
• 1 red scotch bonnet
• 1/2 tsp. cumin
• 1/2 tsp. thyme
• 1/2 tsp. white pepper powder
• 1 tbsp. lemon juice

Ingredients For The Fish Wraps

• 2 cups all purpose wheat flour
• 1 1/4 cup of water
• 1/2 tsp. salt
• 2 tbsp. butter
• 1 tbsp. all purpose wheat flour (for sealing the edges)
• 1 tbsp. water

How To Prepare the Fish Rolls

1. Take a mixing bowl and add the oil, salt, paprika powder, cayenne pepper, garlic powder, cumin powder, fish masala, thyme, white pepper and lemon juice. Mix together using a whisk or spoon.
2. Add the fish into the oil and spice mixture, smear it on the fish to cover the whole fish. Cover the fish and marinate for about 15 minutes.
3. Take a mixing bowl, add the wheat flour and add the salt, combine well. Add the water and whisk together until the batter is very smooth with no lumps in it. You can use a blender for quick and easier blend.
4. Put non stick pan on medium heat and add 2 table spoons of cooking oil. Add the fish and cook it on medium heat for about 6 minutes, then turn to the other side and cook for another 6 minutes.
5. Remove the fish from the pan, then add the onions onto the same pan and sauté for 3 minutes, then add the scallions and sauté for 3 minutes. Add the scotch bonnet, garlic powder and fish masala powse and mix well for 3 minutes
6. Add the fish, mixing well together with the onion mixture as you disintegrate the fish with a wooden spoon into small flakes.
7. When the fish is well flaked, remove from heat and put in a bowl and set it aside.
8. Put another frying pan on heat, about 9 inches in diameter, add some butter and let it melt, then add 3/4 cup of batter into the pan and swerve it around to spread the batter evenly around the pan. The pancake should be thin in texture.
9. Cook on low heat for about 2 minutes then turn to the other side and cook for another 2 minutes. The pan cake is still light in colour and not golden in colour. Put on a plate and set it aside.
10. Repeat the same process until all the batter is finished. This batter will make about 6 pancakes.
11. Take a small mixing bowl, add 1 tbsp. of all purpose wheat flour, add 1 tbsp. of water into the flour and mix to form a thick paste.
12. Take the pancake and lay it on a plate, spread a spoonful of the fish mixture at the center of the pancake, flip the two opposite sides of the pancake to cover the fish mixture, the roll the pancake from one of the furthest end and roll the pancake securing the fish mixture inside the pancake. Seal the edges with the batter previously prepared.