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Rice Rolls with Barramundi

Barramundi Rice Rolls with Coconut Peanut Curry Sauce Thinly sliced raw veggies, avocado, mango, and citrus-marinated raw barramundi make up the filling of these amazingly fresh rice rolls. Serve them as an appetizer or lunch with the spicy coconut peanut curry sauce.


Units Scale
  • For rice rolls:
  • 12 ounces Australis barramundi fillets, thawed, cut into small cubes
  • 3/4 cup fresh lime and/or lemon juice
  • 2 teaspoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 1/2 cups coleslaw mix (without dressing)
  • 1 fresh mango, peeled and cut into thin strips
  • 1/2 large avocado, peeled and thinly sliced
  • 1 medium cucumber, peeled if waxed, julienned or cut into matchsticks
  • 1 medium red bell pepper, julienned or cut into matchsticks
  • 3/4 cup shredded carrots
  • 1 large shallot, halved and thinly sliced into lengthwise strips
  • 1/2 cup fresh organic mint leaves
  • 1/2 cup fresh Thai basil leaves (can use any other type of basil, if needed)
  • 1/2 cup fresh cilantro
  • 1012 large rice wrappers (9-10″ in diameter)
  • Warm water, for soaking
  • For coconut peanut curry sauce:
  • 1/2 cup natural peanut butter, creamy or chunky
  • 1/4 cup full-fat canned coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sweetener of choice (I like maple syrup or honey)
  • 1 teaspoon fresh ginger, finely grated
  • 1 garlic clove, minced


  1. For rice rolls:
  2. Place the cubed barramundi in a shallow baking dish. Pour the lime and/or lemon juice over the fish. Add the ginger and garlic. Stir well. Cover dish and refrigerate for 20-30 minutes, or until fish turns opaque. Drain off the citrus marinade and bring to the prep area.
  3. Meanwhile, prep the vegetables if they haven’t already been sliced. Arrange everything nearby because these rice rolls need to be assembled quickly.
  4. Working one at a time, dip a rice wrapper in warm water for about 5-10 seconds and place on a clean cutting board or plate. The wrapper won’t be completely soft when you remove it from the water. It will take a few more seconds.
  5. Add a handful of the cubed, marinated barramundi (a little more than one ounce) in a line in the center of the rice paper. Layer the vegetables, avocado, and mango on top of the fish. Top with a few each of the mint, basil, and cilantro leaves.
  6. Pull the side of the rice wrapper closest to you up over the filling, pulling it in to make it tighter. (This is the same way a burrito is rolled up.) Fold the sides in, again like a burrito, and roll the entire roll over. The rice wrapper will stick to itself. Repeat the entire process, one at a time, with the other wrappers to form 11-12 more rolls.
  7. Serve immediately with the coconut peanut curry sauce, or refrigerate for up to 1 day wrapped well with plastic wrap.
  8. For coconut peanut curry sauce:
  9. Whisk all of the ingredients together until smooth and creamy, or place everything in a small food processor or blender. Transfer to a bowl, cover, and refrigerate until ready to use. Makes about 1 cup.