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Crispy Mango Fish Rolls

From: Chef Danielle Allen, The Breadfruit, Phoenix, AZ. Yield: 1 roll.

1 spring roll wrapper (softened in warm water) or egg roll wrapper
1 oz. mild white fish, such as American red snapper
1 oz. thinly sliced wedges of fresh mango
1 Tbsp.  pickled ginger
1 Tbsp. finely diced onion
1 Tbsp. chopped bok choy
1⁄8 tsp. salt
1⁄8 tsp. pepper
¼ tsp. olive oil, as needed
as needed for garnish, mango
chutney, prepared
as needed for garnish, calypso sauce, prepared

Per order (2 rolls per order): Lay wrapper with corner pointing toward you on a clean surface. Add all ingredients except olive oil in center of roll. Fold bottom over filling. Fold both sides in toward filling, then continue rolling, sealing last corner with oil. Place seam side down on a baking sheet. Bake at 450°F for 10 minutes, or until crispy. Serve with a dollop of mango chutney and a few drops of calypso sauce.

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