Craving a light, refreshing, and utterly delicious appetizer or snack? Look no further than these crispy fish spring rolls, elevated with the fragrant addition of betel leaves. This recipe offers a delightful twist on a classic, combining the satisfying crunch of perfectly fried spring rolls with the unique, slightly peppery aroma of betel leaves. The fresh herbs and vibrant flavors create a truly unforgettable culinary experience, perfect for sharing with friends and family or enjoying as a delightful solo treat. These spring rolls are surprisingly easy to make, even for novice cooks.
Forget complicated recipes and lengthy prep times; this straightforward guide breaks down each step, ensuring you achieve perfectly crispy, flavorful spring rolls every time. From preparing the fish filling to the art of rolling and frying, we’ll walk you through the entire process. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Knife
- Blender
- Bowl
- Frying pan
Ingredients
- Red snapper or tilapia (or catfish)
- Various herbs and lettuce
- Cucumber
- Betel leaves
- Purple onions
- Spring roll wrappers
- Vinegar
- Salt
- Seasoning powder: 1/3 tablespoon
- Sugar: 1/4 tablespoon
- Fish sauce: 1/2 teaspoon + 1/2 cup for dipping sauce
- Pepper
- Palm sugar (or granulated sugar): 4 tablespoons
- Lime juice: 1/3 cup
- Garlic: 1 tablespoon
- Chili
- Carrots
- Water: 2 cups
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Fish and Marinade
- Wash the fish thoroughly with vinegar and salt to remove slime. Fillet the fish, or buy pre-filleted fish.
- Cut the fish fillets into blocks. Not too thin, not too thick.
- Blend the purple onions until smooth.
- Marinate the fish fillets with the blended onions, seasoning powder, sugar, fish sauce, and pepper.
Step 2. Prepare the Vegetables and Dipping Sauce
- wash and chop lettuce, herbs, cucumber, and carrots.
- Combine water, fish sauce, palm sugar, and lime juice. Dissolve the sugar completely. Add grated carrots, garlic, and chili.
Step 3. Assemble the Spring Rolls
- Place a betel leaf on half of a spring roll wrapper. Add a piece of marinated fish, and roll it up. Secure the roll by tucking in the edges.
Step 4. Fry and Serve
- Fry the spring rolls in medium-hot oil until golden brown and crispy. Drain on paper towels.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Use good quality spring roll wrappers for a crispier result.
- Don't let the oil get too hot when frying to prevent the spring rolls from becoming too oily or burning.
- Don't throw away the fish bones; fry them until crispy for a delicious snack.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 15-20g
FAQs
1. Can I substitute the fish in this recipe?
Yes! Firm white fish like cod or tilapia work well. You can also experiment with shrimp or even tofu for a vegetarian option.
2. What if I don't have betel leaves?
While betel leaves add a unique flavor, you can omit them or substitute with fresh mint or cilantro for a similar fresh, herbaceous taste.
3. How do I ensure my spring rolls are crispy?
Make sure your fish filling is well-drained and that the spring roll wrappers don't overlap when frying. Use a high enough temperature oil and fry them in batches, so the oil temperature doesn't drop too much.
These crispy fish spring rolls with betel leaves are a testament to the magic of simple ingredients combined with a little culinary creativity. The unique flavors and satisfying crunch make them a perfect appetizer or a light yet fulfilling meal. Enjoy the delicious results of your hard work, and don't forget to share this recipe with your friends and family!