Ingredients

Steps

• Flash fry the vegetables in a hot pan or wok and remove.
• Cook the squid and mackerel for 30 seconds in the same pan then remove.
• Mix the fish and vegetables with fish sauce, peanuts, lime juice, ginger, and sesame seeds; allow to cool.
• Stir the flour into the water to create a thin paste.
• Brush the pastry sheets with flour paste and wrap five portions of the fish mixture into double-layered rolls.
• Fry the rolls in 180°C oil until golden-brown and drain on kitchen paper.
• Mix the dipping sauce ingredients in a bowl until combined.
• Serve the rolls immediately with the prepared sauce.