Colorful Fish Cake and Vegetable Rolls
★Healthy Lunchbox★ Colorful Fish Cake and Vegetable Rolls: A Filling and Delicious Meal, Perfect for Side Dishes, Dieting, and Kids’ Snacks!
These are ‘Colorful Fish Cake and Vegetable Rolls’ made by rolling up seaweed with fresh vegetables and seasoned fish cakes, all coated in a savory soy sauce glaze. They are excellent as a side dish for rice or as a satisfying meal for your diet. They’re also a hit as a snack for children!
Main Ingredients
- 1 package (approx. 4-5 sheets) square fish cakes
- 1 sheet of dried seaweed (gim/laver)
- 1 yellow bell pepper
- 1 red bell pepper
- 1/4 carrot
- 1/4 onion
- 3 perilla leaves
- A small bunch of chives
Soy Sauce Glaze
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or rice syrup)
- 1 Tbsp brown sugar
- 3 Tbsp water
- Pinch of black pepper
- 0.5 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or rice syrup)
- 1 Tbsp brown sugar
- 3 Tbsp water
- Pinch of black pepper
- 0.5 Tbsp sesame oil
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, remove the seeds from the red bell pepper and julienne it thinly. The vibrant color is truly beautiful.
Step 2
Next, julienne the yellow bell pepper in the same way. The colorful appearance will whet your appetite.
Step 3
Julienne the carrot thinly as well. It’s best to cut all vegetables into similar thickness so they cook evenly and the rolls look neat.
Step 4
Cut the chives into lengths of about 3-4 cm, reserving a few longer pieces for tying. If they are too long, it might be difficult to roll.
Step 5
Julienne the onion thinly. The crisp texture of the onion complements the fish cake wonderfully.
Step 6
Wash and pat dry the perilla leaves. Then, roll them up tightly and slice them thinly into strips. The fragrant aroma of perilla leaves will add depth to the flavor.
Step 7
Take the chives reserved for tying and blanch them in boiling water for about 10 seconds. This makes them pliable and easier to tie, and also enhances their fresh green color. Rinse in cold water and drain.
Step 8
Cut the square fish cakes in half lengthwise. Cut the dried seaweed sheets to about two-thirds the length of the fish cake. Placing the seaweed on the fish cake helps prevent the fillings from slipping out.
Step 9
Place a piece of fish cake on a sheet of seaweed. Arrange the julienned vegetables neatly on one side of the fish cake, stopping just before the edge of the seaweed. This allows you to roll it up tightly without the filling escaping.
Step 10
Starting from the edge of the seaweed, tightly roll up the fish cake with the vegetables inside. Secure the roll with a toothpick to keep its shape. Then, wrap the blanched chives around the roll and tie them securely. This ensures the rolls stay firm and look attractive.
Step 11
Now, let’s make the delicious soy sauce glaze! In a small bowl, combine soy sauce, corn syrup, brown sugar, water, pepper, minced garlic, and sesame oil. Stir well until the sugar is dissolved.
Step 12
Pour the prepared glaze into a heated pan and reduce the heat to low. Cook gently, being careful not to burn the glaze.
Step 13
Place the prepared fish cake and vegetable rolls onto the low-heat glaze. Tilt the pan and gently roll the fish cakes back and forth to coat them evenly with the glaze. Cook just until they develop a nice, appetizing brown color. Be careful not to overcook, as the fish cakes can become mushy.
Step 14
There you have it! Your delicious ‘Colorful Fish Cake and Vegetable Rolls’ are ready. As they say, ‘presentation is key,’ so a sprinkle of black sesame seeds and a touch of chili garnish will make them even more appealing. Enjoy your meal!
