These Vietnamese rice paper rolls, packed with fried fish and dill, were inspired by the first thing on the menu of a Highway 4 restaurant in Hanoi - Catfish Spring Rolls. Simple and so delicious.
Chop some of the dill so that you have about one Tbsp chopped dill.
Separate the rest of the dill into sprigs for laying into each spring roll.
Cut the fish into approx. 1.5cm square by 8cm long pieces.
In a large bowl, add the fish pieces, chilli flakes, and chopped dill and toss until the fish is well coated.
Add the cornflour and toss again until well coated.
Finally add the flour and toss once again.
Lay the fish pieces on a tray and refrigerate until ready to cook.
Heat the oil in a pan and fry fish on all sides until golden.
Drain on paper towels.
Cut the rice paper to a size of about 10cm x 15cm. If they are very dry and brittle, wipe them with a moist towel. Not too moist as we don’t want them to get soggy.
Lay a piece of fish about 15mm from the short edge of a piece of rice paper.
If using edible flowers, put several face down next to the fish.
Lay some dill sprigs next to the fish, on top of the flowers (if using).
Roll up and seal with a line of mayo.
Dipping sauce
Peel the ginger and garlic.
Process the ginger and garlic in a food processor until “minced" - should not be a pulp but still a little chunky.
Combine the minced ginger, garlic, yuzu kosho, lemon juice, vinegar, soy sauce, and sesame oil in a shaker and shake to combine. Store in the refrigerator for at least an hour for the flavours to meld.
Sprinkle the sesame seeds onto the dipping sauce before serving.