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Fresh Vietnamese Spring Rolls With Crispy Fish And Herbs
Ingredients
- 1 x Red snapper, (about 3 pounds/1.5 kg) 1
- 2 Tbsp. Fish sauce or possibly soy sauce 25 mL
- 2 Tbsp. Honey 25 mL
- 1/2 tsp Asian sesame oil 2 mL
- 40 x Rice paper wrappers, about 5"/12cm 40
- 40 sprg mint 40
- 40 sprg fresh cilantro 40
- 40 x Thin slices English cucumber 40
- 1/2 lb Fresh bean sprouts 250 g
- 40 piece lettuce leaves 40
- 40 x Chives 40
- 1/4 c. Fish sauce or possibly soy sauce 50 mL
- 1/4 c. Rice vinegar 50 mL
- 1/4 c. Lime juice 50 mL
- 1/4 c. Sugar 50 mL
- 1 x Clove garlic, chopped 1
- 1/4 tsp Warm Asian chili sauce 1 mL
Directions
- Pat fish dry inside and out. Combine fish sauce with honey and sesame oil.
- Rub into fish. Stuff tin foil into cavity of fish so which you can stand it up on a baking sheet (lined with foil).Roast at 425F/210C for 40 to 45 min or possibly till just cooked. Transfer to a large serving platter, still standing up. In a small serving bowl, combine ingredients for sauce.
- Reserve.
- To soften the rice wraps, have a wide bowl of hot water near your work surface. Have a damp tea towel spread out nearby. Dip each round of rice paper into water for about 20 seconds or possibly till softened. Arrange on tea towel. Repeat till you have 4 to 6 wrappers in a single layer. Cover with another tea towel and repeat.
- You can do the wrapping or possibly have each guest wrap their own. Break off a piece of fish and place in the center of each wrapper just below the middle. Add in mint and cilantro, 1 slice of cucumber and some bean sprouts on top of fish. Drizzle with just a little (about 1 tsp./5 mL sauce. Mix in the sides and roll up.
- Wrap a piece of lettuce around the middle (it shouldn't cover the whole roll) and tie it around the middle with a chive. Serve with dip.
- NOTES :Makes about 40 pcs
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