Vietnamese · Lunch
Sizzling Turmeric Fish Wraps (High-Protein)
Turmeric-marinated white fish fillet pan-seared until crisp-edged, tucked into a rice paper wrap with a lentil-egg filling, pickled carrot, fresh herbs, and crushed peanuts, finished with a lime dipping sauce. Vietnamese street food engineered for high protein and fibre per wrap.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
512Calories
52.3gProtein
19.6gFat
33.8gCarbs
8.1gSugar
6.9gFiber
1189mgSodium
432mgChol
3.4gSat Fat
980mgPotassium
135mgCalcium
4.9mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the fish strips dry and season with turmeric, ginger, garlic, and fish sauce; marinate 15 minutes in the fridge.
2
Pickle
Toss julienned carrot with rice vinegar and sugar; set aside until slightly translucent, about 10 minutes.
3
Sear
Heat vegetable oil in a skillet over medium-high heat; sear fish strips 2–3 minutes per side until opaque and edges crisp.
4
Assemble
Chop the hard-boiled egg and mix with lentils and half the dill and cilantro. Dip rice paper in warm water 5–10 seconds until pliable; lay flat and layer fish, egg-lentil mix, pickled carrot, remaining herbs, scallion, and peanuts across centre.
5
Plate
Roll the wrapper tightly from bottom up into a closed cylinder, pressing gently to hold together. Serve with lime juice mixed with sugar as a dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into strips
- 2 tsp2 tsp ground turmeric
- 2 tsp2 tsp fresh ginger
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1/2 cup70g cooked lentils
- 22 eggs
- 22 rice paper wrapper (44cm)
- 1/2 cup30g fresh dill
- 4 tbsp16g cilantro leaves
- 1/2 cup50g julienned carrot, quick-pickled in 1 tbsp rice vinegar and a pinch of sugar
- 4 tbsp36g roasted peanuts
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
