Name: Crispy Chinese Rice Paper Wrapped Fish Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1.1 lb / 600 g firm white fish fillets; 2 tsp Chinese Five Spice Powder; 3/4 – 1 tsp salt; Black pepper, to taste; 1/4 cup coriander (cilantro) leaves; 15 to 18 rice paper rounds (22cm/9″ diameter); 2 to 3 tbsp cooking oil (vegetable or neutral oil)

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Introduction

This Crispy Chinese Rice Paper Wrapped Fish recipe is a delightful way to enjoy tender white fish with an aromatic five-spice twist. The crispy rice paper exterior adds a satisfying crunch, making it a perfect appetizer or light meal with minimal ingredients.

Five grilled translucent spring rolls with green herb leaves visible inside are placed on a black frying pan with a wooden handle. The rolls have golden brown char marks and a slightly crispy texture. One green herb leaf is placed near the edge of the pan. The pan sits on a white marbled texture surface with a light gray woven cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 lb / 600 g firm white fish fillets
2 tsp Chinese Five Spice Powder
3/4 – 1 tsp salt
Black pepper, to taste
1/4 cup coriander/cilantro leaves
15 to 18 rice paper rounds (22cm / 9″ diameter)
2 to 3 tbsp cooking oil

Instructions

Step 1: Cut the fish into pieces about 2 inches (5 cm) long and 1 inch (3 cm) wide, creating roughly 16 pieces.
Step 2: In a small bowl, combine the Chinese Five Spice Powder, salt, and black pepper.
Step 3: Sprinkle the spice mixture evenly over the fish pieces to season them well.
Step 4: Fill a large bowl with hot tap water. Dunk each rice paper round into the water for 3 seconds to soften it, then place it on a clean work surface.
Step 5: Place one piece of seasoned fish at the bottom edge of the softened rice paper, add two coriander leaves on top, then carefully roll it up to enclose the fish completely. Repeat for all fish pieces.
Step 6: Heat the cooking oil in a skillet over medium-high heat. Add the wrapped fish pieces and cook for about 2 minutes on one side until they turn dark golden brown and crispy, then flip and cook the other side. Work in batches if needed.
Step 7: Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
Step 8: Serve immediately while hot and crispy for the best texture and flavor.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice just before serving.
If you prefer more herbs, add finely chopped mint or basil along with the coriander leaves when rolling.
Ensure the oil is hot before frying to get a crisp, non-greasy finish.
Use firm white fish like cod, haddock, or sea bass for the best texture.

Storage

These rice paper wrapped fish are best enjoyed fresh and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To reheat, place them in a hot skillet or oven to crisp them up again rather than microwaving, which will soften the rice paper.

How to Serve

A white bowl lined with white parchment paper holds several lightly browned spring rolls with a translucent, slightly crispy skin, speckled with green herbs inside and garnished with fresh green cilantro leaves on top. Nearby, on a white plate with blue patterns and a brown rim, two of the spring rolls rest beside dark green cooked leafy vegetables and a single cilantro leaf on one roll. Black chopsticks rest on a silver chopstick holder set on a light gray cloth, all placed against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish such as cod, haddock, tilapia, or sea bass work best because they hold together well during cooking.

What if I don’t have Chinese Five Spice Powder?

You can substitute with a mix of ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns, or simply use a mild curry powder for a different but tasty flavor.