Hoi An spring roll

Hoi An spring roll

Nem cuốn Hội An

By
From
Real Vietnamese Cooking
Makes
24
Photographer
Michael Fountoulakis

You can pre-prepare the mackerel for this dish; once cooked, the fish will keep in the fridge for up to 1 week. The pickled cabbage also works well alongside grilled and fried meats.

Ingredients

Quantity Ingredient
2 x 300g gutted whole mackerel, or other oily fish
24 rice paper sheets, about 18 cm in size
1 small iceberg lettuce, or other crisp green lettuce, thinly sliced
1/4 quantity Pickled cabbage
coriander sprigs
50g sesame seeds, toasted
Classic dipping sauce, to serve

Marinade

Quantity Ingredient
190ml soy sauce
1 tablespoon sugar
1 lemongrass stem, roughly chopped, white part only
3 garlic cloves, cut in half lengthways
3 red asian shallots, roughly chopped
1 long red chilli, cut in half lengthways and seeded
1 teaspoon five-spice

Method

  1. Combine the marinade ingredients with 125 ml water. Stir until the sugar has dissolved, then marinate the fish in the mixture for 30 minutes.
  2. Transfer the fish and marinade to a frying pan. Slowly bring to the boil, then reduce the heat to a simmer. Cover and braise for 15 minutes. Remove from the heat, then leave the fish to cool in the liquid before taking it out of the pan.
  3. Remove all the flesh from the fish and gently flake with your hands. Discard the heads and bones.
  4. Soften the rice paper sheets by dipping them one at a time into warm water for 1 second. Do not soak the sheets as they will become too soft and tear when rolled. Place on a flat surface, wait for 20 seconds, then soak up any excess water with a clean cloth.
  5. Put the lettuce and pickled cabbage in a bowl and mix together. Place a small portion of the mixture in a straight line along the bottom third of a sheet; top with some mackerel, coriander and sesame seeds. Bring the bottom of the wrapper up over the filling, then fold in the sides and roll up. Set aside, seam side down, while preparing the remaining spring rolls.
  6. Serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again