Tilapia Spring Rolls

Name: Tilapia Spring Rolls
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 10.5 oz tilapia fillet (300 grams); 1 handful fresh dill; 1 handful green onions; Ground black pepper, minced garlic and shallots, chicken bouillon powder, salt; 3.5 oz raw pork paste (giò sống) (100 grams); Dried shiitake mushrooms and wood ear mushrooms, finely chopped

Bích Hòa @130412Lam

Vietnam

As the media encourages us to eat more local fish, one popular choice is tilapia. It's delicious, easy to prepare, and can be used in many different dishes—one of which is these spring rolls.

Bích Hòa @130412Lam

Vietnam

As the media encourages us to eat more local fish, one popular choice is tilapia. It's delicious, easy to prepare, and can be used in many different dishes—one of which is these spring rolls.

Saved

Ingredients

30 minutes

Serves 4 servings

10.5 oztilapia fillet (300 grams)
1 handfulfresh dill
1 handfulgreen onions
Ground black pepper, minced garlic and shallots, chicken bouillon powder, salt
3.5 ozraw pork paste (giò sống) (100 grams)
Dried shiitake mushrooms and wood ear mushrooms, finely chopped

Saved

Steps

30 minutes

1

Finely chop or pound the tilapia fillet (pounding gives a better texture). Mix well with the herbs and seasonings, knead in the raw pork paste, and let the mixture rest in the refrigerator for about 30 minutes to absorb the flavors.
2

Roll the mixture as you would for traditional Vietnamese spring rolls.
3

When frying, add a pinch of salt and turmeric powder to the oil for a nice color. Fry over low heat for about 7 minutes, then gradually increase the heat until the rolls are golden and crispy.
4

Serve wrapped in lettuce with sweet and sour dipping sauce and pickled kohlrabi and carrots. This recipe is simple and anyone can make it. It also tastes great with rice vermicelli noodles.