Fish and vermicelli spring rolls

  • 20 mins preparation
  • 15 mins cooking
  • Makes 12 Item
  • Print


Fish and vermicelli spring rolls
  • 100 gram vermicelli noodles
  • 1 tablespoon, plus extra to deep-fry peanut oil
  • 250 gram finely chopped mixed asian mushrooms
  • 1 shredded carrot
  • 2 finely sliced green onions
  • 2 piece, peeled, finely chopped ginger
  • 500 gram cut into 12 equal strips skinless firm white fish
  • 12, spring roll wrappers
  • 215mm x 215mm dipping sauce of choice, to serve


Fish and vermicelli spring rolls
  • 1
    Soak noodles in just-boiled water following packet instructions. Drain and chop. Place in a bowl.
  • 2
    Meanwhile, in a large frying pan, heat oil on high. Saute mushrooms, carrot, onion and ginger 4-5 minutes, until mushrooms are softened. Add to noodles, mix well and cool.
  • 3
    Place a spring roll wrapper onto a surface with comer pointing towards you. Place 1 heaped tablespoon mixture onto corner. Top with fish strip. Brush edges of wrapper with water. Fold comer over filling, then roll up finely, folding edges in. Place seam side down. Repeat.
  • 4
    In a wok or deep saucepan, heat oil on high (170°). Fry spring rolls in 2 batches, 3-4 minutes each, turning, until golden. Drain on paper towel. Serve with dipping sauce.

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