Receta Fresh Vietnamese Spring Rolls With Crispy Fish And Herbs

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Ingredientes

Cost per recipe $108.49 view details

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

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1535g
Calories 721  
Calories from Fat 44 6%
Total Fat 5.06g 6%
Saturated Fat 0.83g 3%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 8472mg 353%
Potassium 3283mg 94%
Total Carbs 152.31g 41%
Dietary Fiber 31.2g 104%
Sugars 113.44g 76%
Protein 33.83g 54%
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