Name: Fried rice paper rolls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 small carrot, grated; 1/4 chinese cabbage, finely shredded; 4 green onions, finely sliced; 5 centimetre ginger, peeled, grated; 2 clove garlic, crushed; 400 gram boneless, skinless white fish fillets, chopped; 28 rice paper rounds (16cm); 3/4 cup water; 1/4 cup sugar; 1 tablespoon white vinegar; 1/2 small cucumber, seeded, finely chopped; 1/2 small red onion, finely chopped; 1/4 cup peanuts, roasted, chopped; oil for deep frying

Fried rice paper rolls

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Makes 28 Item

Prep

35M

Cook

20M

Total

55M

Ingredients

1 small carrot, grated

1/4 chinese cabbage, finely shredded

4 green onions, finely sliced

5 centimetre ginger, peeled, grated

2 clove garlic, crushed

400 gram boneless, skinless white fish fillets, chopped

28 rice paper rounds (16cm)

3/4 cup water

1/4 cup sugar

1 tablespoon white vinegar

1/2 small cucumber, seeded, finely chopped

1/2 small red onion, finely chopped

1/4 cup peanuts, roasted, chopped

oil for deep frying

Method

1.In a large bowl, combine cabbage, carrot, green onion, ginger and garlic. Mix well. Gently toss fish through mixture.

2.Dip one sheet of rice paper in warm water, for about 30 seconds until just softened. Transfer to a clean tea towel on a flat surface. Place 1 tablespoon of mixture diagonally along the centre. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining ingredients.

3.To make the dipping sauce; combine water, sugar and vinegar in a small saucepan. Stir over a high heat until sugar dissolves. Remove from heat and stir cucumber and red onion through. Add peanuts just before serving.

4.Heat oil in a medium saucepan on high until a cube of bread sizzles as soon as it is added. Cook rice paper rolls in batches for 3-4 minutes, until crisp. Drain on paper towel. Serve hot with dipping sauce.

If you have a thermometer, oil should be 180°C. Be sure to remove any random bones.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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