Thieboudienne Spring Rolls

Name: Thieboudienne Spring Rolls
Ingredients: 1 cup Shrimp; 1 cup Fish; 1 large Onion; 2 large Tomato; 2 cups Rice; 1 package Spring Roll Wrappers; 2 cups Vegetable Oil; 1 tsp Salt; 1 tsp Black Pepper

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

850Calories

85 gProtein

70 gCarbs

35 gFat

12 gSugar

1200 mgSalt

Ingredients

1 cup Shrimp
1 cup Fish
1 large Onion
2 large Tomato
2 cups Rice
1 package Spring Roll Wrappers
2 cups Vegetable Oil
1 tsp Salt
1 tsp Black Pepper

Method

Heat 2 cups of oil in a deep frying pan over medium-high until shimmering, about 5 minutes, then add shrimp and fish, cook until pink and flakes easily with a fork, about 5 minutes, then set aside to cool.
In a large skillet, heat 1 tablespoon of oil over medium-high until shimmering, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add tomato to the skillet, cook until softened, about 3 minutes, stirring occasionally, then set aside to cool.
In a large bowl, combine cooked shrimp, fish, onion, tomato, and rice, stir until well combined, about 2 minutes.
Lay a spring roll wrapper on a flat surface, with one corner pointing towards you, then place about 1 tablespoon of the filling in the center of the wrapper.
Brush the edges of the wrapper with a little water, then fold the bottom corner over the filling, fold in the sides, then roll up the wrapper to form a tight cylinder, about 1 minute, repeat with the remaining wrappers and filling.
Heat the oil in the deep frying pan over medium-high until shimmering, about 5 minutes, then add a few of the spring rolls to the oil, do not overcrowd, cook until golden-brown, about 3–4 minutes on each side, then remove from the oil with a slotted spoon and drain on paper towels, about 5 minutes.