1 (8 ounce) package sliced carrot
1 (16 ounce) container iceberg lettuce
2 cups diced red bell pepper
5 green onions, diced
2 potatoes, diced
1 large onion, diced
1 1 tablespoon minced fresh gingerroot
2 leaves lettuce
1 pound mozzarella cheese, shredded
skewers utensils
In a small bowl, mix carrots and celery.
In a medium bowl, mix carrot, onion and bell pepper. Stir to coat. Set aside.
In a large bowl, combine carrots, bell pepper, green onions, potatoes, onion, celery, carrots and bell pepper. Mix to coat. Transfer mixture into a large bowl. Dredge cheese in flour. Shape into a long rectangle. Roll and crimp edges. Place about 1 tablespoon of marinade in the center of each rectangle. Heat oil in a medium skillet over medium-high heat. Fry marinated fish until golden brown; remove from oil.
In a large bowl, stir together the marinade, carrot, onion, celery, potato, onion, carrot, celery, and potatoes. Season with ginger root. Place slices of mozzarella cheese in the center of each rectangle and fold up edges to seal. Pour marinade sauce over fish. Heat another tablespoon of oil into a large skillet; add mushrooms and celery. Fry fish in oil until fish flakes with the cheese.