Vietnamese · Lunch
Grilled Snapper Rice Paper Wraps
Char-grilled snapper fillet flaked over rice paper wraps with vermicelli, crisp lettuce, cucumber, carrot, mint and cilantro. Rolled tight and served with a tangy nuoc cham dipping sauce built on fish sauce, lime juice and garlic. Fresh, light, herb-forward, and eaten with the hands.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
455Calories
37.2gProtein
10.8gFat
54.1gCarbs
11.6gSugar
4.3gFiber
1580mgSodium
75mgChol
1.9gSat Fat
980mgPotassium
110mgCalcium
2.7mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat snapper fillet dry and rub with vegetable oil. Slice cucumber and carrot, mince garlic, thinly slice chili, and pick mint and cilantro leaves.
2
Grill
Place snapper fillet on medium-high heat for 3–4 minutes per side until flesh turns opaque and flakes easily with a fork.
3
Whisk
Combine fish sauce, lime juice, sugar, minced garlic, water, and sliced chili in a small bowl until sugar dissolves completely.
4
Wrap
Dip rice paper wrapper in warm water 10 seconds until pliable. Layer lettuce, vermicelli, flaked snapper, cucumber, carrot, mint, and cilantro across lower third. Fold sides inward and roll tightly from bottom up. Repeat with remaining two wrappers.
5
Plate
Arrange three rolls on a plate and serve immediately with dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet
- 66 rice paper wrappers (8.5 inch/22cm)
- 2 oz28g, about 1/3 cup packed dry rice vermicelli noodles, cooked
- 22 small handful lettuce leaves
- 11 cucumber, cut into thin sticks
- 11 carrot, julienned
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 4 tsp4 tsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 tsp4 tsp sugar-white
- 2 clove2 clove garlic
- 2 tbsp2 tbsp water
- 11 small chili-fresh
