Fried Poke Rice Rolls
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 Servings
As featured in the:
Oct. 29, 2014 Coupon Book
Recipe Category
A great, fun way to use up any leftover poke (a signature dish of Hawaii consisting of seasoned cubed fish).
Ingredients
vegetable oil for deep frying
¼ cup cornstarch
¼ cup mochiko rice flour
2 tbsp. furikake seasoning
2 cup Mountain Apple Brand Ahi Poke (of your choice)
8 pieces round rice paper sheets
8 large green lettuce leaves
¼ cucumber (julienned, cut into strips)
¼ cup mayonnaise
1 tbsp. Sriracha hot sauce
1 tsp. sesame oil
1 tbsp. masago or tobiko fish eggs (optional)
Instructions
Preheat an inch of oil in sauté pan or pot on med-high heat until 350° F. In small bowl, combine cornstarch, mochiko, furikake and mix well. Toss poke in mixture until well coated. Shake excess dredge from poke, fry in small batches at 350° F, for 1 minute. Drain fried poke on paper towels. Repeat with remaining poke, making sure oil temperature returns to 350° F. Soak rice paper one at a time in shallow pan of warm water for 30 sec. Remove rice paper from water, lay flat on cutting board covered with a damp napkin. Lay a lettuce leaf & a cucumber strip in middle of paper. Combine mayo, Sriracha and sesame oil in small bowl for the spicy mayo. Spoon ¼ cup fried poke in middle of lettuce, top with half tablespoon spicy mayo. Carefully bring bottom edge of rice paper over filling. Fold sides like an egg roll, continue to roll until rice roll is formed. Repeat assembly until all ingredients are used. Top with masago or tobiko fish eggs (if desired) and serve immediately.
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 Servings
As featured in…
Oct. 29, 2014 Coupon Book
