Chinese Fish Rolls

Chinese Fish Rolls


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About this recipe: A deliciously different way of serving fish and eggs. White fish paste is topped with shiitake mushrooms and rolled in an egg wrapper, before being steamed to perfection.


Serves: 2 

  • 4-6 dried shiitake mushrooms, soaked
  • 1/4 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon oil
  • Egg Wrapper
  • 1-2 tablespoons cornflour
  • 1 teaspoon chicken stock granules
  • 2 tablespoons water
  • 3 large eggs, beaten
  • salt to taste
  • 1 tablespoon oil
  • 1/3 recipe white fish paste
  • 8 dried shrimp, soaked and chopped
  • 2 spring onions, chopped
  • bonito flakes, as needed

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Marinade the shiitake mushrooms in salt, soy sauce and oil for 10 minutes, then chop.
  2. Meanwhile, mix together the cornflour, stock granules and water until smooth. Add to the beaten egg and season with salt.
  3. Heat a large frying pan with 1 tablespoon oil over medium heat. Pour in the egg and cook until you get a firm thin egg pancake. Set aside and allow to cool.
  4. Spread the fish paste over the egg. Sprinkle over the shrimp and mushrooms, then roll like a sushi roll.
  5. Steam the egg roll for 10 minutes, then slice and garnish with spring onions and bonito flakes.


Dried shrimp, dried shiitake mushrooms and bonito flakes can be purchased in Chinese/Oriental speciality stores.

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