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Fischeon Rice Paper Rolls with Nuoc Cham

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Servings: 4
Ingredients Method

Ingredients
  

  • 1 can Fischeon sliced into 1/2 inch batonnet/fingers
  • 1 carrot shredded
  • 1 cup rice vermicelli
  • 10 pieces of rice paper
  • 10 cucumber batonnet/sticks
  • 10 romaine lettuce cleaned & rinsed
Nuoc Cham (Dipping Sauce)
  • 1 tbso lime
  • 1 tbsp white sugar
  • 1/4 cup warm water
  • 1-1/2 tbsp fish sauce
  • 1 clove garlic minced/pressed
  • 1 thai chilli seeded & minced (to taste)
  • 1 coriander root minced

Method
 

  1. Preheat oven to 200C.
  2. Lay Fischeon fingers on lightly greased or non-stick baking tray.
  3. Spray on some oil on the Fischeon fingers.
  4. Bake for 15-20 minutes or until crispy on the outside.
  5. Dip rice paper in warm water to soften.
  6. Just dip and rotate to dampen the whole rice paper, don't worry if it doesn't soften immediately.
  7. It will soften once you are ready to roll.
  8. Layer romaine, carrot, cucumber, rice vermicelli, and baked Fischeon.
  9. Start rolling from the bottom, then bring in the sides and finish rolling upwards.
  10. Serve immediately with Nuoc Cham.
Nuoc Cham (Dipping Sauce)
  1. Mix warm water and sugar together until dissolved.
  2. Add all the other ingredients, and adjust to taste.
  3. Add more sugar if you want it sweeter, more lime if you want it more sour, and more fish sauce if you prefer it saltier.