Rice paper rolls with mango and Humpty Doo Barramundi 

Rice paper rolls with mango and 
Humpty Doo Barramundi

Tangy and tasty, these colourful fresh spring rolls, with out favourite fruit, crunchy veg, and Asian flavours, are perfect for a light healthy meal or starter at your next dinner party.

 10 pieces
15 mins
15 mins
MEDIUM

Ingredients 

125g dried vermicelli noodles
3 tbsp olive oil
4 Humpty Doo Barramundi portions, skin removed
3 mangoes, cheeks peeled and thinly sliced
1 large avocado, cheeks peeled and thinly sliced
1 red capsicum, thinly sliced
1/8 red cabbage, thinly sliced
1 telegraphy cucumber, cut into 3mm batons
3 spring onions, thinly sliced
1 red chilli, finely diced
1 cup coriander leaves
1 corn cob, cooked and cooled, kernels sliced
10 large round rice paper sheets

Homemade Dressing
1/2 cup fish sauce
1/2 cup lime juice
2 tbsp sweet chilli sauce
2 garlic cloves, crushed
3cm piece of ginger, peeled and finely grated

Instructions

  1. For the dressing place fish sauce, lime juice, sweet chilli, garlic and ginger in a bowl and stir to combine. Place in refrigerator.
  2. Cook noodles as per instructions on packet. Drain and place in a large bowl. Pour 1/3 of the dressing over the noodles. Place in refrigerator.
  3. Heat olive oil in frying pan over a medium heat. Cook barramundi for 6 minutes on each side. Allow to cool then break into flakes.
  4. Place mango, avocado, capsicum, cucumber, cabbage, spring onion, chilli and coriander in a large bowl. Stir to combine. 
  5. Dip rice paper one at a time into a large, shallow bowl of warm water. Lay flat, and quickly arrange noodles, mango mixture and barra in the centre. Fold up the bottom, then roll tightly to enclose the filling. Serve with remaining dressing for dipping.

Baked baby Humpty Doo

Barramundi with tom yum

Humpty Doo Barramundi curry
with coconut sambal 

Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash