Fresh Vietnamese Spring Rolls with Crispy Fish And Herbs
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Yield: 1 Ready in 1 hours
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|1/4 cRice vinegar|
|40 Rice paper wrappers; about|
|1/4 cLime juice; (50 ml)|
|1/4 cSugar; (50 ml)|
|2 tbFish sauce; or soy sauce|
|40 Sprigsfresh cilantro|
|1/4 cFish sauce; or soy sauce|
|1 Clovegarlic; minced|
|1/2 tsAsian sesame oil|
|1 Red snapper|
|1/4 tsHot Asian chili sauce|
|40 English cucumber; Thin slices|
|1/2 lbFresh bean sprouts|
Fresh Vietnamese Spring Rolls with Crispy Fish And Herbs Preparation
Pat fish dry inside and out. Combine fish sauce with honey and sesame oil. Rub into fish. Stuff tin foil into cavity of fish so that you can stand it up on a baking sheet (lined with foil).Roast at 425F/210C for 40 to 45 minutes or until just cooked. Transfer to a large serving platter, still standing up. In a small serving bowl, combine ingredients for sauce. Reserve. To soften the rice wraps, have a wide bowl of warm 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 until softened. Arrange on tea towel. Repeat until you have 4 to 6 wrappers in a single layer. Cover with another tea towel and repeat. You can do the wrapping or 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 mint and cilantro, 1 slice of cucumber and some bean sprouts on top of fish. Drizzle with just a little (about 1 teaspoon/5 mL sauce. Fold in the sides and roll up. Wrap a piece of lettuce around the middle (it should not cover the whole roll) and tie it around the middle with a chive. Serve with dip. NOTES : Makes about 40 pieces
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