Southeast Asian Fish Rolls
Delight your taste buds with these vibrant Southeast Asian Fish Rolls, a fresh and healthy take on classic spring rolls. Featuring tender white fish fillets marinated in a zesty lime, soy, and garlic blend and then lightly pan-seared to perfection, these rolls are bursting with flavor. Crisp julienned carrots and cucumbers, fragrant fresh herbs like cilantro and mint, and silky vermicelli noodles are wrapped in delicate rice paper, creating a harmonious blend of textures. Serve them with a tangy, slightly spicy dipping sauce made from fish sauce, lime juice, and garlic for an irresistible appetizer or light meal. Ready in under 35 minutes, this recipe is perfect for fans of Southeast Asian cuisine who crave bright, fresh flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 300 grams White fish fillet (e.g., tilapia or cod)
- 12 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 100 grams Cooked vermicelli noodles
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 cloves Garlic, minced
- 0.5 teaspoon Chili flakes (optional)
- 1 tablespoon Vegetable oil
Instructions
Cut the white fish fillet into small strips, about 2 inches long and 1/2 inch wide.
In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of lime juice, and 1 clove of minced garlic. Add the fish strips to the bowl and marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Remove the fish from the marinade and cook for 2-3 minutes on each side until fully cooked and lightly browned. Set aside to cool.
Prepare the rice paper wrappers one at a time by dipping each sheet into warm water for a few seconds until it softens. Place the softened rice paper on a clean, damp kitchen towel.
In the center of the rice paper, layer a few pieces of cooked fish, a small handful of julienned carrots, cucumber, fresh cilantro, fresh mint, and a small portion of cooked vermicelli noodles.
Fold both sides of the rice paper wrapper over the filling, then roll tightly from the bottom to form a sealed roll. Repeat with the remaining ingredients.
For the dipping sauce, mix together 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, 1 teaspoon of brown sugar, 1 clove of minced garlic, and 0.5 teaspoon of chili flakes (if using). Stir until the sugar dissolves.
Serve the fish rolls with the prepared dipping sauce and enjoy immediately.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
