“Lobster” Egg Rolls
Use cod, or any white fish, as a substitute for lobster in these egg rolls. Like lobster, cod has a fine texture and dense consistency. Cooking it in apple juice adds the characteristic sweetness of lobster.
Serves: 12Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 1 cup apple juice
- 1⁄2 lb. cod fillets
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped carrot
- 1 Tbsp. lemon juice
- 1⁄4 tsp. Old Bay Seasoning
- 12 egg roll wrappers (6 inches)
- 1 large egg, beaten
- 2 Tbsp. water
- 2 cups peanut oil
- In a heavy saucepan, bring apple juice to a simmer over medium heat. Add fish, cover, and simmer for 3 to 5 minutes or until fish flakes easily when tested with fork. Remove fish from apple juice and place in medium bowl. Discard apple juice, wipe out pan, and add butter, garlic, onion, and carrot. Cook and stir over medium heat for 4–5 minutes, then pour over fish in bowl; sprinkle with lemon juice and Old Bay Seasoning. Using a fork, flake fish and blend ingredients together; set aside.
- Open egg roll wrappers; dampen a dishtowel and lay over the wrappers. In a small bowl, combine egg and water; beat until combined. Working with the wrappers one at a time, lay out wrappers with point toward you. Place about 1⁄4 cup of the filling in the center. Roll up once, fold in ends, and roll to close. Use egg mixture to seal edges. Repeat with remaining wrappers and filling.
- Heat peanut oil in large heavy saucepan until it reaches 375°F. Fry egg rolls, two to three at a time, until golden brown, turning once, about 4 to 6 minutes. Drain on paper towels and serve.