Fried rice paper rolls

  • 35 mins preparation
  • 20 mins cooking
  • Makes 28 Item
  • Print


  • 1 small carrot, grated
  • 1/4 chinese cabbage, finely shredded
  • 4 green onions, finely sliced
  • 5 centimetre ginger, peeled, grated
  • 2 clove garlic, crushed
  • 400 gram boneless, skinless white fish fillets, chopped
  • 28 rice paper rounds (16cm)
  • 3/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon white vinegar
  • 1/2 small cucumber, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup peanuts, roasted, chopped
  • oil for deep frying


  • 1
    In a large bowl, combine cabbage, carrot, green onion, ginger and garlic. Mix well. Gently toss fish through mixture.
  • 2
    Dip one sheet of rice paper in warm water, for about 30 seconds until just softened. Transfer to a clean tea towel on a flat surface. Place 1 tablespoon of mixture diagonally along the centre. Fold over sides. Roll up firmly to enclose filling. Repeat with remaining ingredients.
  • 3
    To make the dipping sauce; combine water, sugar and vinegar in a small saucepan. Stir over a high heat until sugar dissolves. Remove from heat and stir cucumber and red onion through. Add peanuts just before serving.
  • 4
    Heat oil in a medium saucepan on high until a cube of bread sizzles as soon as it is added. Cook rice paper rolls in batches for 3-4 minutes, until crisp. Drain on paper towel. Serve hot with dipping sauce.


If you have a thermometer, oil should be 180°C. Be sure to remove any random bones.

More From Women's Weekly Food