Ingredients:
• 4–6 pcs Galunggong fillet, flaked
• 1 medium carrot, julienne sliced
• 1 red onion, chopped
• 6 cloves garlic, minced
• 1.5 oz vermicelli noodles, soaked 1–2 mins then chopped
• Rice paper wrappers
• Green leaf lettuce
• Oil for frying
How to Cook:
1️⃣ Prepare the filling
Heat a small amount of oil in a pan. Sauté garlic and onion until fragrant and translucent.
2️⃣ Add the vegetables
Add the carrots and cook for 1–2 minutes until slightly tender but still crisp.
3️⃣ Add the fish
Add the flaked galunggong and mix well. Season lightly with salt and pepper if needed.
4️⃣ Mix the noodles
Add the soaked vermicelli noodles and toss everything together until evenly combined. Let the filling cool completely before wrapping.
5️⃣ Wrap the spring rolls
Quickly dip the rice paper in water for a few seconds until soft. Place filling in the center, fold the sides inward, then roll tightly.
light golden and crispy on all sides. Avoid overcrowding the pan.
7️⃣ Serve fresh
Serve with green leaf lettuce and Vietnamese dipping sauce for the perfect crunchy bite. 🔥
By: Chef Myles
