Craving a fresh, flavorful, and surprisingly easy Vietnamese appetizer or light meal? Look no further than these delightful Fish Cake & Water Spinach Rolls! This recipe combines the satisfying chewiness of homemade fish cakes with the vibrant, slightly bitter taste of water spinach, all wrapped in soft rice paper for a perfect bite. Forget complicated techniques and expensive ingredients; this recipe is surprisingly accessible, perfect for both seasoned cooks and enthusiastic beginners. The combination of textures and tastes is a revelation, offering a unique culinary experience that’s both refreshing and deeply satisfying.
These Fish Cake & Water Spinach Rolls are incredibly versatile; enjoy them as a starter, a light lunch, or even a unique addition to your next dinner party. Each roll is packed with flavor and offers a delightful contrast of textures. Ready to create these delicious rolls yourself? Let's dive into the step-by-step instructions to create your own batch of these irresistible Vietnamese treats.
Tools Needed
- pan
- knife
- cutting board
- bowl
Ingredients
- fried fish cake: 400g
- water spinach: 300g
- garlic: 2 cloves
- chili peppers: 2
- lemon: 1
- rice noodles
- black noodles
- fried onions
- salt: 1.5 tablespoons
- water: 2.5 liters
- white sugar: 2 tablespoons
- fish sauce: 2 tablespoons
- lime juice: 1 tablespoon
- cooled boiled water: 1 tablespoon
- cooking oil
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut off the bottom corner and divide it into rice paper-sized pieces. Soak in salt water to clean.
- Soak rice noodles in water.
- Chop chili and garlic. Mix fish sauce, sugar, lime juice, and cooled boiled water until sugar dissolves.
- Heat cooking oil in a pan. Fry fish cakes until fragrant and lightly golden on both sides. Cut into strips after cooling slightly.
Step 2. Prepare Rice Paper & Dipping Sauce
- Chop chili and garlic. Mix fish sauce, sugar, lime juice, and cooled boiled water until sugar dissolves.
- Dip rice paper in water to soften.
Step 3. Assemble the Rolls
- Place water spinach, fried fish cake, and fried onions on the rice paper. Roll tightly.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Use a type of water spinach with larger stems for a crispier texture.
- If using pre-made fish cakes, you may not need to fry them again, unless they’ve cooled down. Re-frying ensures crispiness and aroma.
- Fried onions are essential for the best flavor.
Nutrition
- N/A
FAQs
1. Can I use store-bought fish cakes instead of making my own?
Yes, absolutely! This will significantly reduce prep time. Just ensure they are good quality and well-drained before adding them to the rolls.
2. What can I substitute for water spinach if I can't find it?
Other leafy greens like spinach, lettuce, or even shredded carrots can work as substitutes, though the flavor profile will change slightly.
3. How far in advance can I prepare the fish cakes and rolls?
The fish cakes are best made fresh, but can be refrigerated for a day. Assembled rolls are best enjoyed immediately, but can be stored in the refrigerator for a few hours if needed.
With their vibrant flavors and satisfying textures, these Vietnamese Fish Cake & Water Spinach Rolls are a true culinary delight. This recipe is a testament to the beauty of simple ingredients combined with clever techniques, resulting in a dish that’s both impressive and easy to master. Enjoy these refreshing rolls as a starter, light meal, or impressive addition to any gathering!