Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients) Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
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
- 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.
- 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.
- Season the fish: Sprinkle the spice mixture evenly over the fish pieces, making sure each piece is well coated for maximum flavor.
- 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.
- 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.
- 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.
- 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.
- Drain excess oil: Transfer the cooked fish to a plate lined with paper towels to absorb any excess oil and keep the texture crispy.
- 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
