Vietnamese spring rolls with raw fish and herbs

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.

Preparation time 30 mins

Cooking time 5 mins

Total time 35 mins

Difficulty: beginner

Servings: 4

Ingredients

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

Read it online: https://glutenevasion.fr/recette/rouleaux-de-printemps-vietnamiens-au-poisson-cru-et-aux-herbes/