6-8 slices filet of sole,
haddock, or flounder
1 pkg. egg roll wrappers
1 c. chopped green vegetable
1 scallion, chopped fine
2 eggs for sealing
1 tbl. sesame oil
2 tbl. soy
1 tbl. fagara pepper
Oil for deep frying
  1. Marinate slices 15 minutes. If slices are wide, slice in two lengthwise.
  2. Assemble and chop vegetables and scallions then mix in sesame oil, soy, and fagara pepper.
  3. Stir fry all vegetables 1 minute. Cover 3 minutes and drain. Set aside.
  4. Prepare egg roll skins as for egg rolls, triangular. Put on 1 slice of fish, then 1 tbl. of the mixed vegetable. Seal with beaten egg.
  5. Put on plate and steam 15 minutes. Let cool. Roll in egg then deep fry till brown.
  6. If you would prefer, just deep fry. Serve with Hunan dip.