Fish Paste Egg Roll 鱼胶蛋卷

    Lately there's this craze about Happy Call. I decided to join in the craze partly because I didn't want my new kitchen to be oily when I fry fish. :p I didn't fry any fish after getting it; only bacon. The bacon didn't turn out crispy but I didn't care cos my kitchen was oil free and it didn't smell like bacon. LOL Today, I decided to make the fish paste egg roll for my kids and my usual way of doing involved frying the egg and steaming the egg roll after spreading the fish paste. I decided to give the Happy Call Pan a try as I didn't want to use 2 utensils just to cook this. It's a good thing too since the Pan is rectangular shaped. A perfect shape for the egg crepe. My verdict. Using the Happy Call Pan for this recipe makes the egg roll much juicy. Just look at the top photo! It takes a shorter time to cook. I will definitely explore more on using the Pan but don't worry, I'll still keep my wok pan. :) I'm not used to cooking without see what's going on in the pan. :P


    Central Region, Singapore
    4 people made this


    • 2 - 3 drops of Oil (serious!)
    • 2 eggs beaten
    • a pinch of salt
    • 200g Fish Paste
    • 6 Crab Stick, chopped into small pieces (I used imitation snow crab stick here)
    • Chopped Spring Onion or Spinach or other leafy veggies (optional for colour)


    1. Heat pan with oil with medium low fire.
    2. Pour egg, seasoned with salt. Swirl to spread the egg to cover the whole pan.
    3. Cover the pan. Carefully flip the pan after a minute. Open to check that the egg is flipped properly.
    4. Cook for another half a minute. Return from pan and set aside.
    5. Meanwhile, mix fish paste, crab stick and spring onion. Spread the mixture evenly on the egg crepe prepared earlier.
    6. Carefully roll up the egg crepe with the mixture. (See note 1)
    7. Return the egg roll to the pan. Cook using medium low fire, covered.
    8. Turn every 2 minutes till it's totally cooked, about 10 minutes. (see note 2) Remove and slice when ready to serve.


    I did not season the fish paste as it's usually seasoned. Note 1: The egg crepe is very soft and may tear easily. So be gentle when handling it. Note 2: You can shake the pan if you like. I prefer to turn it manually so I can get it evenly browned on all sides.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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