For the fish pieces, roughly chop about a tablespoon of dill. Put the dill into a bowl along with the chili powder. Add your fish to the bowl and mix. Then add the cornflour and finally the flour. Mix together with your hands. Then take one of the strips of fish and fold together and squeeze until it is half the size but twice the thickness. Continue and make small batons from the remaining strips of fish. Place them back on the flour mixture and leave in the fridge until you are ready to fry them.
To fry the fish, heat the oil. You can test the heat by placing a tiny piece of fish in the oil, it should sizzle straight away and float to the top. Once the oil is hot enough slowly and carefully add your fish. Fry until lightly golden. Remove the fish pieces with a tongs and place on a plate lined with kitchen paper.
To prepare rice paper – follow the instructions on the back of package. (Generally they should be dipped in warm water until pliable). Spread rice paper on a plate. Smear a dollop of mayonnaise onto the rice paper. Add a few sprigs of fresh dill. Put one fried fish goujon on top. Fold one side of the rice paper over the fish. Then fold the bottom over, then close with the other side of the rice paper. Seal will a small blob of mayonnaise. Once you have completed all your spring rolls, place on a clean serving plate along with a ramekin of your dipping sauce.
Mix the lime juice and sugar until the sugar has dissolved. Then add the wasabi paste and oyster sauce. Taste and add more wasabi if necessary.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 165 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.8mg||5 %|
|Sodium 2686.2mg||93 %|
|Potassium 60.2mg||2 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 37.8g|
|Protein 0.5g||1 %|
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Calories per serving: 316
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