• If using fresh mackerel, transfer the fish to the pot, pour water and add seasoning powder and salt, place over medium heat and bring to a boil for 10 minutes. Then remove the fish from heat, transfer to a plate and debone, then mash. If using canned fish, SKIP!
• Pour oil into a saucepan over medium heat; when the oil is hot, add mashed fish and carrot, and stir until well combined.
• Add onion powder, white pepper, salt, chili powder, parsley and green onion, stir again and sauté for 5 minutes. Then remove from heat and set aside. Taste to adjust Seasoning.

For the Dough

• Pour warm water into a large bowl, add butter, baking powder, salt, sugar and egg, and whisk using a hand whisk until uniform.
• Then add flour and mix using your hand until the mixture leaves the sides of the bowl and comes in the center. Then transfer it to the flour-dusted work surface and knead for 5 minutes or until perfect dough.
• Divide the dough into 10-12 equal portions. Using a rolling pin, roll each portion into a long oval shape with 2 pointed ends so it seals tightly.
• Add 1 tablespoon filling at one side of the sheet and start rolling tightly from one end and place on a plate. Repeat the process with the remaining dough portions.
• Pour oil into a pot over medium heat. When the oil temperature reaches 365 degrees F, add the rolls and cook until golden brown, do not overcrowd them.
• When rolls are ready, remove them from the oil and place them on the plate lined with absorbent paper, then serve and enjoy!