I love eating spring rolls, but I also feel guilty eating them most of the time, because they are deep fried. I wanted to combine my love of fish and spring rolls and bake them so I have come up with this concoction of a recipe with Tilapia and baked spring rolls. I have used Tilapia fillets and put it in the pan, and then flaked it. Usually, while cooking fish that is what we are afraid of doing, it’s such a big faux pas to break the fish if you are going to be serving the fillets of fish. This recipe lets you indulge in this little mischief, and stir the fish a lot so it does break into pieces, so small enough to fit into rice paper spring rolls. Also, I did not add any instructions for preparing the rice paper so please use the directions for preparing the rice paper as the ones you buy. My ones had to be dipped in water first and then covered with a damp tea towel, yours might need to be dipped in hot water, so its just best going with the directions on your package. Plus, I have added pictures on how to roll the spring rolls, if you are not sure watch this video. I am a one woman show, I take my pictures when I am cooking, so not possible for me to make a video, so I have added a link to someone else’s video.
Those who are celebrating Ramadan, hope its going well, despite the long hours! I know this Ramadan I haven’t posted any Ramadan specific recipes but this spring roll is great as one of the snacks to open your fast with along with your dates and juices. Hope you enjoy it! 🙂
18 Sheets of Rice Paper
2 Fillets Tilapia
1 ½ Cup Shredded Cabbage
1 ½ Cup Shredded Carrots
2 Spring Onions (finely chopped)
1/2 Cup Fresh Cilantro (chopped)
1 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
½ Cup Sesame Oil
½ Cup Vegetable Oil
5-6 Garlic cloves
1 inch Ginger
1 Tbsp Lemon Grass paste
1 Tbsp Fresh Lime Juice
2 -3 Kaffir Lime leaves
1 Tbsp Red Chilli Flakes
3 Thai Green Chilis (optional)
First we need to make a coarse paste out of the last 7 ingredients on the list.
So in a blender add the garlic, ginger, chilies, lime leaf & Juice and the lemon grass, and make a coarse paste.
Heat up 2 Tbsp of Vegetable oil in a wok.
Stir in the paste and sauté till its aromatic (a few minutes).
Add in the shredded cabbage, carrots and the spring onions.
At this point, Add a tbsp of Sesame oil and toss with the vegetables.
Stir fry the vegetables with the fish sauce.
Add the fish fillets to the wok along with the Oyster Sauce.
As the fish cooks it will flake away.
So we are looking for this texture, to make tiny flakes of fish.
Once the fish is cooked thoroughly stir in the cilantro and turn off the heat.
In a small bowl add the rest of the Sesame oil and vegetable oil.
Prepare the rice paper for rolling according to package directions.
Wet the rice paper and lay it on a flat surface.
Add a Heaped Tbsp of the filling in the bottom 3rd of the rice paper and roll it up.
Once rolled up rest it on a baking sheet and then brush with the oil mixture.
Repeat with the rest of the wrappers and the filling.
Bake at 425 F for 10-12 minutes on each side.
Serve hot with a dip of your choice.
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