During our trip to Vietnam, we had lunch in a restaurant where we had to prepare our own spring rolls: we had on the table, rice leaves, julienned raw vegetables, rice noodles and lots of fresh herbs. . It was fun and above all delicious and very fresh. This version, which combines raw fish with aromatic herbs, is a taste experience that we really appreciate. Accompanied by a homemade Nuoc Mam sauce, these spring rolls combine the delicacy of fish with the freshness of vegetables and herbs. Find out how to make these delicious spring rolls naturally gluten-free.

Vietnamese spring rolls with raw fish and herbs

Vietnam

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Preparation time 30 mins Cooking time 5 mins Total time 35 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• For the spring rolls:

• 300 g raw fish (sashimi quality fish or fresh sea bream/sea bass, which has been frozen for at least 24 hours)

• 12 rice cakes

• 100 g rice vermicelli, cooked and cooled

• ¹⁄₂ cucumber, julienned

• 2 carrots, julienned

• 1 green onion, julienned

• 1 bunch of fresh mint

• 1 bunch of fresh cilantro or basil

• A few lettuce leaves, cut into pieces

• 2 tbsp crushed peanuts (optional, for crunch)

• For the Nuoc Mam sauce:

• 4 tbsp gluten-free fish sauce

• 2 tbsp rice or cider vinegar

• 1 tbsp. teaspoon brown sugar or honey

• 1 pepper , finely chopped (optional)

• 1 clove of garlic, grated

• 2 tbsp lime juice

• 4 . Cs of water

• 1 lemon juice (to marinate the fish)

Preparation

1. Prepare the sauce: In a bowl, combine the fish sauce, rice vinegar, sugar or honey, chili pepper (if using), grated garlic, lemon juice and water. Stir until the sugar is dissolved. Reserve.
2. Preparation of the fish: Cut it into small pieces and marinate it for about thirty seconds in lemon juice.
3. Preparing Ingredients: Make sure all vegetables are cut and ready to use. Arrange the marinated raw fish, herbs, lettuce and rice vermicelli for easy assembly.
4. Hydrating the rice cakes: Fill a shallow dish with water. Dip a rice cake in water for a few seconds until it becomes soft, then place it on a clean, slightly damp work surface.
5. Assemble the spring rolls: Place a lettuce leaf on the bottom third of the rice cake. Add a few pieces of fish, a small handful of vermicelli, strips of cucumber, green onions and carrots, and a few mint and coriander or basil leaves. Sprinkle with a few peanuts. Fold the sides of the patty toward the center, then roll firmly from bottom to top to form a tight roll. I intentionally chose to leave one side open to recreate the spring rolls we enjoyed in Hanoi, but I admit that it is more difficult to eat.
6. Repeat with the other patties until all ingredients are used.
7. Serving: Arrange the spring rolls on a platter and serve them with the Nuoc Mam sauce on the side.

Tags: Fish and herb spring rolls, Vietnamese spring roll

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