This Fish Floss Egg Roll is one of my most treasured childhood dishes. My mom used to say it took a lot of time and effort to make, so she only prepared it on special occasions. Whenever she cooked it, I felt incredibly happy. The thin, golden egg crepe wrapped with soft fish meat and savory fish floss always reminded me of warmth, care, and the taste of home.
Fish Floss Egg Roll
Ingredients
Steps
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Prepare the egg mixture
Beat the eggs in a bowl. Add water or chicken broth with a pinch of salt, and whisk until smooth.
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Cook the egg crepes
Lightly oil a frying pan. Pour in a thin layer of egg mixture, swirling to coat the surface.
Cook over medium-low heat for about 3–4 minutes until the egg sets.
Since the crepe is thin, cooking one side is enough.
Repeat until you have 3–4 egg crepes. -
Fill and roll
待蛋皮稍微放涼後，平鋪在碟子上。
薄薄鋪上一層魚肉與魚鬆，平均覆蓋。
輕輕捲起蛋皮，避免破裂。
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Steam to set
Place the rolls in a steamer and steam for about 10 minutes.
Let them cool for another 10 minutes before slicing into pieces.
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Enjoy and Serve
Cut into slices and ready for serving.
Cooking Tips 烹飪技巧
- Fish floss can be bought in store and made with tilapia, cod, or whichever fish your family prefers.
- Cooling before slicing helps the roll keep its shape.
- For a fresher flavor, you can add finely chopped scallions to the filling.
