Thai · Lunch
Thai Rice Paper Fish Rolls
Rice paper rolls wrap seared white fish with rice vermicelli, crunchy vegetables, and fresh herbs, then served with a tangy nuoc cham dipping sauce. Fish is pan-seared with garlic and lime, paired with cucumber, carrot, mint and cilantro for a light, herb-forward Southeast Asian wrap eaten cold.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
398Calories
33.2gProtein
9.4gFat
47.1gCarbs
9.3gSugar
4.8gFiber
1450mgSodium
95mgChol
1.6gSat Fat
780mgPotassium
95mgCalcium
2.9mgIron
1.6mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat white fish fillet dry, season with salt; soak rice vermicelli in hot water 8 minutes until pliable, then drain.
2
Sear
Heat vegetable oil in a small skillet over medium-high heat, add minced garlic and fish fillet; sear 3–4 minutes per side until opaque and flakes easily.
3
Whisk
In a small bowl, whisk together lime juice, fish sauce, sugar, water, thinly sliced chili and chopped peanut until sugar dissolves.
4
Build
Dip one rice paper wrapper in warm water 10 seconds until pliable; lay flat, layer lettuce, noodles, flaked fish, shredded carrot, cucumber matchsticks, mint and cilantro, then fold sides and roll tightly into a cylinder.
5
Plate
Repeat with remaining two wrappers and filling; arrange three rolls on plate with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 66 rice paper wrappers (17 inch)
- 2 oz28g, about 1/3 cup dry rice vermicelli noodles
- 11 cucumber
- 11 carrot
- 1212 mint leaves
- 1212 cilantro sprigs
- 44 lettuce leaves
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp water
- 11 small chili-fresh
- 2 tbsp2 tbsp peanut
