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Receta Fresh Vietnamese Spring Rolls With Crispy Fish And Herbs
by Global Cookbook

Fresh Vietnamese Spring Rolls With Crispy Fish And Herbs
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Ingredientes

  • 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

Direcciones

  1. Pat fish dry inside and out. Combine fish sauce with honey and sesame oil.
  2. 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.
  3. Reserve.
  4. 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.
  5. 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.
  6. 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.
  7. NOTES :Makes about 40 pcs