Crispy Chinese Rice Paper Wrapped Fish
Make crispy Chinese rice paper wrapped fish with seasoned white fish, fresh cilantro, and a golden crackly shell for a quick 30-minute dinner.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Ingredients
- 1.1 lb firm white fish fillets cut into bite-size pieces
- 2 tsp Chinese five-spice powder
- 1 tsp salt plus more as needed
- 1/4 cup fresh cilantro leaves
- 15 to 18 rice paper rounds 22 cm / 9-inch rounds
- 3 tbsp cooking oil
- black pepper to taste
Instructions
Instructions
- Cut the fish into bite-size pieces, about 16 pieces total.
- Combine the Chinese five-spice powder, salt, and black pepper.
- Sprinkle the spice mixture over the fish.
- Dip each rice paper round in hot tap water for about 3 seconds, then transfer it to a work surface.
- Place fish near the bottom of each softened rice paper round, top with cilantro leaves, and roll to enclose. Repeat with the remaining fish.
- Heat the oil in a skillet over medium-high heat. Cook the fish in batches for about 2 minutes per side, until dark golden and crisp.
- Transfer the cooked pieces to a paper-lined plate.
- Serve immediately while hot and crispy.
Notes
Keep the rice paper only briefly in the water so it remains easy to handle while wrapping.