Name: Deep-Fried Fish Rolls with Ham and Spinach
Ingredients: 3 Fish fillets; 2 ts Ginger juice; 1/2 ts Salt; 1/4 c Smoked ham; 1/2 c Fresh spinach; 1 Egg; 1 c Flour; 2/3 c Water; 1 tb White sesame seeds; Oil for deep-frying

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains	Chinese	Fish	6	Servings

INGREDIENTS

3		Fish fillets
2	ts	Ginger juice
1/2	ts	Salt
1/4	c	Smoked ham
1/2	c	Fresh spinach
1		Egg
1	c	Flour
2/3	c	Water
1	tb	White sesame seeds
		Oil for deep-frying

INSTRUCTIONS

1. Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle
over fish, along with salt.
2. Shred ham and spinach; then top fish with mixture. Roll up each piece of
fish to enclose stuffing. (Fasten with a toothpick or tie with white
thread.)
3. Beat egg lightly; then blend to a batter with flour and water. Stir in
sesame seeds. Dip each fish roll in batter. Meanwhile heat oil.
4. Add fish rolls, a few at a time, and deep-fry until golden. Drain
briefly, on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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