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2 people
40 minutes
Medium
Pot
Ingredients
For the summer rolls:
2 pieces Regal Springs tilapia fillet
6 pieces of round rice paper
80g vermicelli noodles (made from rice, mung beans or peas)
1 carrot
1 cucumber
1 chilli
2 sprigs of coriander
2 sprigs of mint
1 tbsp sesame oil
2 tbsp fish sauce
For the sauce:
50g fish sauce
40g water
30g sugar
1 lime
1 tsp sesame oil
10g fresh ginger
½ piece of chilli without seeds
Preparation
- Cut the tilapia fillets into strips. Heat a pan, add 1 tablespoon of sesame oil and fry the fish little by little over medium heat. At the end of cooking, add the fish sauce and continue frying until it evaporates.
- Bring a pot of water to the boil with a pinch of salt. When the water is boiling, remove the pot from the heat and add the vermicelli to the water. Let the noodles soak in the hot water for about 5 to 8 minutes. Once the noodles have softened, drain and rinse under cold water.
- Cut the cucumber and carrot into thin strips. Halve the chillies, remove the seeds and cut into thin strips. Cut the stalk off the lettuce and separate the leaves. Pick the coriander and mint leaves.
- Fill a bowl with water large enough to soak the rice paper sheets in lukewarm water. Place a damp kitchen towel on the work surface or work on a clean, damp work surface.
- Dip a sheet of rice paper into the lukewarm water to moisten the entire surface. This should not take more than a few seconds (about 5 seconds). Place some rice noodles on the bottom edge of the rice paper. Add some lettuce, carrots and cucumbers. Add fish, a few strips of chilli and some mint and coriander leaves.
- Roll the bottom edge of the rice paper up over the other ingredients. Once you have reached the fish, fold the left and right sides inwards and then roll the summer roll up to the end.
