Now that we have vegan fish, let’s make fish rolls! Introducing Vegan Braised Fish Rolls!
These “fish” rolls have the same base as our fish fillets, but are shaped in a different way and braised in a delicious and garlicky black pepper sauce. It’s tender, juicy, and flaky at the same time! Let’s do it!
HOW TO PREPARE VEGAN BRAISED FISH ROLLS
First, we start by soaking TVP slices. You want to use the ones often sold as “pork/chicken slices.” Check out this Vegan Fish Fillets recipe for more details on which one to use.
Once the TVP slices are fully rehydrated, drain and rinse. Squeeze as much water as possible and transfer to a food processor. Next, add garlic, sugar, onion powder, dried dill, and dulse, and process until you get a flaky paste. At this point, feel free to add your favorite spices! Smoked paprika would probably make a nice addition to a smoky flavor.
To make the rolls, cut nori sheets into rectangles. Place about two tablespoons of the fish mixture on the bottom of each sheet and roll it out tightly. Then, to close the rolls, slightly wet the end of the nori with diluted cornstarch. This will allow the nori to stick.
COOKING VEGAN FISH ROLLS
Cooking is done in two steps:
- Shallow-fry: Fish rolls are first fried for a few minutes in a non-stick pan. The nori sheet will slightly tighten, making the rolls hold up better.
- Braise: Shallots, green onions, garlic, and chili are sautéed for a few minutes in a clay pot or small pan. Then, we add sugar, soy sauce, ground black pepper, and water and let simmer for a couple of minutes.
Finally, add the fish rolls and simmer for another few minutes to allow them to soak up some of the sauce. The sauce is a bit sweet, quite spicy, and garlicky!
Note: If you can get your hands on Maggi soy sauce (the Thai or Vietnamese versions), your braised dish will be even tastier! It’s usually sold in Asian supermarkets. It’s not as salty as soy sauce, so you will have to double the amount, but it will add a deeper and more complex flavor.
Top with more green onions, and serve these vegan fish rolls on top of steamed rice with greens on the side. The rice will soak up the rich black pepper sauce, so good!
These “fish” rolls are flaky, chewy, and the nori sheet adds that distinct ocean flavor.
Let me know in the comments if you try this recipe!
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- Add the TVP slices to a deep plate or bowl. Pour in boiling water to cover and let it set for about 1 hour, or until the TVP is rehydrated and tender (soaking time depends on the brand and size of your TVP).
- Drain and rinse the slices a couple of times. Squeeze the slices between your hands to remove as much water as possible. Transfer to a food processor.
- Add the vegan nước mắm, sugar, onion powder, dried dill, garlic, cornstarch, and dulse if using. Process for 15-30 seconds, or until it forms a flaky paste (a bit like flaked tuna). You want the mixture to hold together when you squeeze it between your hands, but it should still be slightly crumbly.
- Cut 14 rectangles of about 2×3-inch in the nori sheets. Dilute one teaspoon of cornstarch in 2 tsp of water and set aside.
- Place about 1.5 tablespoons of the fish mixture on the bottom of a nori sheet. Dip your finger into the cornstarch water and slightly wet the top side of the nori sheet. Roll it up tightly into a roll. The cornstarch will allow the nori to stick, preventing the roll from unrolling. Repeat with the remaining nori sheets and fish mixture.
- Heat a tablespoon of oil in a large non-stick skillet. Once hot, add the fish rolls and sauté for 3-5 minutes, stirring regularly, until the nori is crispy. Remove from heat and set aside.
Black Pepper Sauce
- Heat the oil in a medium clay pot or skillet. Once hot, add the chopped green onions, garlic, chili, and shallot. Sauté for 2-3 minutes, or until fragrant.
- Pour in the soy sauce, sugar, water, and ground black pepper. Let simmer for 2-3 minutes. Taste the sauce and add a bit more water if it's too salty. Add the fish rolls and cook for another 3-5 minutes.
- If you want to thicken the sauce a little bit, add the diluted cornstarch and cook for one more minute.
- Top with more green onions and serve on top of steamed rice with greens on the side!
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.