Fresh vietnamese spring rolls with crispy fish and herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red snapper; (about 3 pounds/1.5 | |
| ; kg) 1 | ||
| 2 | tablespoons | Fish sauce or soy sauce 25 mL |
| 2 | tablespoons | Honey 25 mL |
| ½ | teaspoon | Asian sesame oil 2 mL |
| 40 | Rice paper wrappers; about 5\"/12cm 40 | |
| 40 | Sprigs mint 40 | |
| 40 | Sprigs fresh cilantro 40 | |
| 40 | Thin slices English cucumber 40 | |
| ½ | pounds | Fresh bean sprouts 250 g |
| 40 | Pieces lettuce leaves 40 | |
| 40 | Chives 40 | |
| ¼ | cup | Fish sauce or soy sauce 50 mL |
| ¼ | cup | Rice vinegar 50 mL |
| ¼ | cup | Lime juice 50 mL |
| ¼ | cup | Sugar 50 mL |
| 1 | Clove garlic; minced 1 | |
| ¼ | teaspoon | Hot Asian chili sauce 1 mL |
Directions
DIPPING SAUCE
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 that you can stand it up on a baking sheet (lined with foil).Roast at 425F/210C for 40 to 45 minutes or until 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 warm 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 until softened. Arrange on tea towel. Repeat until you have 4 to 6 wrappers in a single layer. Cover with another tea towel and repeat.
You can do the wrapping or 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 mint and cilantro, 1 slice of cucumber and some bean sprouts on top of fish. Drizzle with just a little (about 1 teaspoon/5 mL sauce. Fold in the sides and roll up.
Wrap a piece of lettuce around the middle (it should not cover the whole roll) and tie it around the middle with a chive. Serve with dip.
Converted by MC_Buster.
NOTES : Makes about 40 pieces
Converted by MM_Buster v2.0l.