Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients) Recipe

Introduction

This Crispy Chinese Rice Paper Wrapped Fish is a delightful, easy-to-make appetizer or snack featuring tender fish fillets wrapped in delicate rice paper and pan-fried until golden and crunchy. With just five main ingredients, it’s a flavorful dish perfect for impressing guests or enjoying a tasty treat at home.

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

1. Step 1: Cut the fish into pieces about 2 inches (5 cm) long and 1 inch (3 cm) wide, making approximately 16 pieces in total.
2. Step 2: In a small bowl, combine Chinese Five Spice Powder, salt, and black pepper.
3. Step 3: Sprinkle the spice mix evenly over the fish pieces.
4. Step 4: Fill a large bowl with hot tap water. Dunk each rice paper round into the water for about 3 seconds until pliable, then place it onto a clean work surface.
5. Step 5: Place one piece of fish near the bottom edge of the rice paper. Top the fish with two coriander leaves, then roll tightly to enclose the fish completely. Repeat this process with all fish pieces.
6. Step 6: Heat oil in a skillet over medium-high heat. Add the wrapped fish pieces in batches, cooking for about 2 minutes per side or until they turn dark golden brown and crispy.
7. Step 7: Drain the cooked fish on a plate lined with paper towels to remove excess oil.
8. Step 8: Serve the crispy rice paper wrapped fish immediately while hot and crunchy for the best texture and flavor.

Tips & Variations

• Use firm white fish like cod, snapper, or tilapia for the best texture and easy handling.
• Feel free to add a sprinkle of chili flakes to the spice mix for a spicy kick.
• Serve with a dipping sauce such as soy sauce mixed with a little rice vinegar and chili for extra flavor.

Storage

These rice paper wrapped fish are best enjoyed fresh and crispy immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over medium heat to restore some crispiness, but note they won’t be as crunchy as freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute with other firm white fish such as cod, snapper, halibut, or tilapia. Avoid flaky or delicate fish as they may break apart when wrapping.

How do I prevent the rice paper from tearing when wrapping the fish?

Dunk the rice paper briefly in hot water—just about 3 seconds—so it softens but doesn’t become too wet or flimsy. Work quickly to place filling and roll tightly for best results.

Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients) Recipe

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5 from 112 reviews

This recipe for Crispy Chinese Rice Paper Wrapped Fish features tender firm white fish fillets seasoned with aromatic Chinese Five Spice, wrapped in delicate rice paper rounds, and pan-fried until golden and crispy. With only 5 main ingredients, this appetizer or snack balances subtle spice, fresh coriander, and a satisfyingly crunchy exterior, perfect for a quick and flavorful Asian-inspired dish.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 16 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Ingredients

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Fish and Seasoning

• 1.1 lb / 600 g firm white fish fillets (e.g., cod, haddock, or sea bass)
• 2 tsp Chinese Five Spice Powder
• 3/4 – 1 tsp salt
• Black pepper, to taste
• 1/4 cup coriander (cilantro) leaves

Wrapping and Cooking

• 15 to 18 rice paper rounds (22cm/9″ diameter)
• 2 to 3 tbsp cooking oil (vegetable or peanut oil preferred)

Instructions

1. Prepare the fish: Cut the fish fillets into pieces approximately 2 inches (5 cm) long by 1 inch (3 cm) wide, yielding about 16 pieces to ensure even cooking and easy wrapping.
2. Mix the spices: Combine Chinese Five Spice Powder, salt, and black pepper in a small bowl. This blend will season the fish and add authentic Chinese flavors.
3. Season the fish: Sprinkle the spice mixture evenly over the fish pieces, making sure each piece is well coated for maximum flavor.
4. Soften the rice paper: Fill a large bowl with hot tap water. Quickly dunk each rice paper round into the water for about 3 seconds until pliable, then lay it flat on a clean work surface to prepare for wrapping.
5. Wrap the fish: Place one seasoned fish piece at the bottom edge of a softened rice paper round. Top it with two coriander leaves, then carefully roll the rice paper tightly around the fish to fully enclose it. Repeat this process for all fish pieces.
6. Heat the oil: Pour 2 to 3 tablespoons of cooking oil into a skillet and heat it over medium-high heat until shimmering but not smoking, ready for frying.
7. Fry the wrapped fish: Add the wrapped fish pieces to the hot skillet in batches without overcrowding. Cook each side for about 2 minutes or until the rice paper turns dark golden brown and crisp. Use tongs to turn the pieces carefully to cook evenly on all sides.
8. Drain excess oil: Transfer the cooked fish to a plate lined with paper towels to absorb any excess oil and keep the texture crispy.
9. Serve immediately: Enjoy the crispy Chinese rice paper wrapped fish hot for the best texture and flavor as an appetizer or snack.

Notes

• Use firm white fish fillets that hold their shape well during cooking, such as cod, haddock, or sea bass.
• Adjust the amount of salt and Chinese Five Spice powder according to your taste preference.
• Rice paper diffes in thickness and brands; 3 seconds in hot water is sufficient to soften without making it too flimsy.
• Fry the fish in batches to avoid overcrowding the pan and ensure crispiness.
• Serve with a dipping sauce such as soy sauce or sweet chili sauce if desired.

Keywords: Chinese Five Spice fish, crispy rice paper fish, Asian appetizer, fried fish snack, easy Chinese recipe