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
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 100.1mg||31 %|
|Sodium 155.9mg||5 %|
|Potassium 415.2mg||11 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.9g|
|Protein 25g||36 %|
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Calories per serving: 262
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