Home Cooking: Fish Fillet and Mango Rice Paper Rolls

Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!

A light, filling snack that’s easy to eat on the go and quick to cook is a true treasure in summer. Fish fillet and mango rice paper rolls make a great appetizer for a pool party or a simple, finger-food lunch. Easily packed for outdoor consumption, these cold, fresh mouthfuls boast a bold combination of flavors, loads of crispy, leafy vegetables, delicious fish, sweet mango and a handful of crispy roasted peanuts. So, get all of these fun ingredients together and start rolling! 

Ingredients:

• 28cm rice paper

• 1 mango 

• 1 sole fish fillet

• 1 head red leaf lettuce

• 1 head lettuce

• 1 head frissee (endive)

• 1 carrot

• 1 cucumber

• A handful of chopped peanuts

• Dried onion

• Flour

• Fish sauce 
  

Preparation:

• Cut lettuce, cucumber and carrot into long, thin pieces.

• Cut mango and fish fillet into 1.5cm-wide pieces.

• Sprinkle the fish fillet with flour and fry till soft and crispy.

• Fry dried onion and peanuts together.

• Take one sheet of rice paper and soak it in water for a few seconds till soft. 

• Put one leaf of red lettuce and frissee on one half of the rice paper sheet. Put a leaf of lettuce on the other half.

• Put cucumber, carrot and chopped lettuce shreds on top of the lettuce leaf.

• Top with mango and fish.

• Sprinkle with dried onion and peanuts.

• Roll the rice paper sheet from the outside to keep all the ingredients neatly inside.

• Cut the rice paper roll into eight pieces and dip in the fish sauce. \

This recipe is courtesy of Chef Hu Haijian from Muine.

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